TX 715 
.L293 
1915 
Copy 1 



ANDBOOK 

RECIPES 



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'As Used in the 
I ime Ec >nomics Departme I 
of the Public Schools 

COl U VI Bl S, QHIO 



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HANDBOOK OF RECIPES 

As Used in the 
COURSE IN HOME ECONOMICS 

in 
COLUMBUS PUBLIC SCHOOLS 




Arranged {By 

FAITH R. LaNMAN, T>iretlor of Home Economics 

COLUMBUS, OHIO 






Copyright 1909-1911-1913-1915 

By 

Faith R. Lanman 

Columbus, Ohio 



©CI.A418036 




DEC 14 1915 
1^0 ■/ 



to 



CK> 



Introduction 



FOOD 

Food is anything taken into the body which builds or repairs 
tissue or produces heat and other forms of energy. 

Food stuffs are classified as proteins, carbohydrates, fats, 
mineral matter, and water. 

p . j Tissue building food. 

ro ei ' \ Energy producing food. 

Carbohydrate Energy producing food. 

Fat Energy producing food. 

Mineral Matter .Tissue building food. 

w , . ( Tissue building food. 

] Carrier of food and waste. 

PROTEINS 
Examples of animal food containing a large amount of protein 
are eggs, milk, cheese, meat and fish. Examples of vegetable foods 
providing protein are nuts, peas and beans. 

CARBOHYDRATES 
This group includes sugar, starch, and cellulose, and is derived 
almost exclusively from vegetable life. Starch is obtained from 
grains, potatoes, beans, and other vegetables. The sugar of com- 
merce is generally manufactured from the sugar cane and beet, and 
is found also in the juices of other plants. 

FATS 
These are derived from both animal and vegetable foods. Ex- 
amples are butter, olive oil, and fats of meat. 

MINERAL MATTER 
Mineral matter has important functions in the body. It is de- 
rived from meat, fruits, vegetables, milk and eggs. 

WATER 
Water composes a large proportion of the body weight. It is 
also a necessary agent in carrying on the functions of the body. 

3 



4 HANDBOOK OF RECIPES 

REASONS FOR COOKING 

Food is cooked : 

(1) To make it more digestible. 

(2) To make it more palatable and attractive. 

(3) To kill any living thing it may contain. 

METHODS OF COOKING 

1. Broiling is cooking directly over a glowing fire. 

2. Baking is cooking in the dry heat of an oven. 

3. Pan broiling is cooking on a frying pan with little or no fat. 

4. Pan baking is cooking on a griddle with little or no fat. 

5. Roasting originally meant cooking before an open fire, but in 

present usage it is cooking in an oven. 

6. Boiling is cooking in boiling water. 

7. Parboiling is partly cooking in boiling water. 

8. Stewing or simmering is cooking in water below the boiling 

point. 

9. Steaming is cooking over boiling water in a steamer or double 

boiler. 

10. Frying is cooking in hot fat, deep enough to cover the article 

to be cooked. 

11. Sauteing is cooking in a small quantity of hot fat. 

12. Braising is cooking in a closely covered pan in the oven. 

TABLE OF ABBREVIATIONS 

t.=teaspoonful. lb.=pound. 

tb.=tablespoonful f. g.=few grains 

c.=cupful. f. d.=few drops. 

pt.=pint. spk.=speck. 

qt.t=quart min.=minute. 

oz.=ounce. hr.=hour. 

TABLE OF MEASURES AND WEIGHTS 

3 t. =1 tb. 

12 tb. liquid = 1 c. 
16 tb. (dry) = 1 c. 

2 c. = 1 pt. 

2 pt. =1 qt. 1 sq. chocolate = 1 oz. 

All measurements called for in this book are made level. Flour, 
powdered sugar, and all lumpy dry materials should be sifted before 
measuring. A half spoonful is measured by dividing a spoonful 
lengthwise. 



4 qt. 


= 1 gal, 


8 qt. (dry) 


= 1 pk. 


2 c. sugar 


= 1 lb. 


2 c. butter 


t= 1 lb. 


4 c. flour 


= 1 lb. 



General Directions 

RULES FOR WASHING DISHES 

1. Scrape the dishes and pile them near the dish pan. 

2. Soak starchy dishes in cold water, sugary dishes in hot wa- 
ter. Rinse those used for milk or egg in cold water. Wipe very 
greasy dishes with paper. Wash and scour the steel knives and 
forks, using a cork dipped in scouring powder, and wash again. 

3. Wash the dishes in hot soap suds, renewing the water often 
enough to keep it hot and clean. 

4. Rinse in clear hot water. 

5. Do not put many dishes in either pan at one time. 

6. Wipe dry and put in a clean dry place. 

7. Never wet the cogs of a Dover beater. 

8. Do not let wooden handles of knives or forks lie in water. 

DISH TOWELS 

Wash dishcloths and towels with hot water and soap suds. 
Rub with soap and boil frequently. Rinse thoroughly and dry in 
the open air if possible. 

CARE OF THE SINK 
After the dishes are put away, wash the sink thoroughly in 
every part with hot water and soap. Scald with boiling water 
once a day. 

CARE OF THE REFRIGERATOR 

Keep the inside of the refrigerator dry and clean. Do not 
allow food to remain in it long enough to spoil. Wash it with hot 
soap suds once a week, rinsing with clear hot water and drying 
thoroughly. The ice chamber and drain pipes also should be washed 
and scalded. 

THE DOUBLE BOILER 

The double boiler is of use in cooking foods that burn easily 
and those that require a low temperature. Care should be taken 
to keep plenty of water in the lower part of the boiler. A double 
boiler may be improvised by placing a small saucepan on a wire 
rest in a larger pan. 

5 



6 HANDBOOK OF RECIPES 

LAYING THE TABLE 

Everything about the table should be scrupulously clean. See 
that it is arranged so as to be both orderly and convenient. 

First put on the silence cloth and next the linen cloth with the 
fold parallel to the edge of the table. Then set the table according 
to the meal that is to be served. 

Place a plate for each person, one inch from the edge of the 
table. 

Place the knife on the right side with the sharp edge toward 
the plate. 

Place the fork on the left side, tines up. 

Place the spoons at the right of the knife, bowls up. 

Place the glass, top up, at the tip of the knife. 

Place butter or bread-and-butter plate, at the tip of the fork. 

Place a folded napkin at the left of the fork, with the open 
corner nearest the person. 

Fill the glasses within an inch of the top, and serve the butter 
just before announcing the meal. 

RULES FOR SERVING 

In passing a dish from which a person is to help himself, go to 
the left side and hold it so that he can use his right hand. 

Go to the right side of each person to place dishes and remove 
from either side as convenient. 

In refilling glasses, draw them to the edge of the table, but do 
not lift them, unless necessary. 



Fruit 

APPLE SAUCE 
8 tart apples. -§ c. sugar. 

f c. water. Spice. 

Wash, pare, quarter, and core the apples. Put in a saucepan 
with the water and cook, covered, until soft. Mash the apples, add 
sugar, and spice if desired. 

GREEN APPLE SAUCE 

Use unripe apples. Wash, quarter, and remove the blossom, 
but do not pare. Add a small quantity of water and cook, covered, 
until soft. Press through a colander and sweeten. 



FRUIT 7 

APPLE COMPOTE 

8 sour apples. 

1 c. sugar. 

1 c. water. 
Wash, pare, quarter, and core the apples. Make a syrup by 
boiling the water and sugar a few minutes. Add as many pieces of 
apple as the syrup will cover, and cook until tender but not broken. 
Remove them and add others until all are cooked. A bit of lemon 
rind or cinnamon may be cooked in the syrup if desired. Place the 
apples in a serving dish and pour the syrup around them. 

BAKED APPLES 

Select sound tart apples for baking. Wash and core them with- 
out cutting through the stem end. Pare, if desired, after coring. 
Place in a granite or earthenware baking dish and pour 1 tb. sugar, 
mixed with a little spice, if desired, into each cavity. Cover the 
bottom of the baking dish with hot water. Bake in a hot oven until 
soft, basting occasionally with the hot water in the pan. Serve hot 
or cold with cream. 

STEAMED APPLES 

Sound tart apples are best for steaming. Wash and core them 
without cutting through the stem end. Do not pare them. Place 
in a granite or earthenware baking dish. Put a small piece of but- 
ter and 1 tb. sugar mixed with a few grains of spice into each cav- 
ity. Steam 15 to 20 minutes or until tender. Serve hot or cold 
with cream. 

RHUBARB SAUCE 
Cut off the leaves and wash the stalks. Cut into 1-inch pieces, 
without peeling. Add to the rhubarb J as much sugar, and cook in 
a double boiler until soft ; or add a little water and cook in a single 
boiler. The pieces should remain unbroken. Old rhubarb is more 
delicate if blanched before cooking. A few strawberries cooked 
with the rhubarb improve the color and flavor. 

BAKED RHUBARB 
Prepare as above and bake in an earthen or granite dish until 
tender and deep red in color. 

CRANBERRY SAUCE 
4 c. berries. 
2 c. sugar. 
1-J c. boiling water. 
Pick over and wash the berries. Put in a stew pan and add the 



8 HANDBOOK OF RECIPES 

hot water. Cover and boil ten minutes, taking care the sauce does 
not boil over. Add sugar and stir until dissolved. Cool and serve. 

CRANBERRY JELLY 

4 c. berries. 
1 c. sugar. 
Boiling water. 
Pick over and wash the berries. Put in a stew pan and cover 
with boiling water. Let stand over a low flame just until the skins 
burst. Drain, add 1 c. boiling water, cover and boil 15 minutes, 
taking care that they do not boil over. Press through a sieve ; add 
the sugar and boil 5 minutes, uncovered. Turn into molds or 
glasses. 

STEWED PRUNES 
Wash the prunes and soak in cold water over night. Simmer 
or cook in a double boiler until tender. If sugar is used, add it after 
the prunes are cooked. If desired, a small quantity of lemon juice 
may be added when the prunes are cold. 

STEWED APRICOTS 
Prepare and cook dried apricots as directed for Stewed 
Prunes. 



Beverages 



Water is a very important factor in our food, as it is found in 
every tissue and is essential to all parts of the body. Water 
should always be boiled when there is any doubt about its purity. 
The flat taste produced by boiling may be overcome by allowing the 
water to stand covered with a double thickness of clean cheese 
cloth. Water used to make tea or coffee should always be freshly 
boiled. 

COFFEE 

Coffee is a bean grown in tropical countries. It is roasted to 
develop its flavor, and after grinding should be kept in air-tight 
cans so that it will not lose its strength. Coffee is best made in a 
filter coffee pot. Follow the directions which come with it. Tin or 
copper coffee pots should not be used. 

TEA 
Tea is the leaf of a plant grown mostly in China and India. 
The best teas are in whole leaves and buds ; the tea dust often sold 



BEVERAGES 9 

is made up of the broken leaves and sweepings from the floors of the 
tea houses. Like coffee, tea should be kept in tightly closed cans 

and should never be made in tin or copper pots. 

• 

CHOCOLATE AND COCOA 

Chocolate is a rich paste manufactured from the cocoa bean. 
Cocoa is made from chocolate by extracting nearly all of the fat. 
Because of the starch which they contain, both cocoa and chocolate 
are improved by thorough cooking. 

COCOA 

3 c. milk. 2i tb. cocoa. 

1 c. hot water. 3 tb. sugar. 

Few grains salt. 1 tb. flour. 

Mix dry ingredients, blend with a little hot water ; add to the 
rest of the hot water and cook 5 minutes. Add the milk and heat 
to the boiling point. Beat with a Dover egg beater to prevent a 
skin from forming. Add a few drops of vanilla, if desired. 

HOT CHOCOLATE 

1£ sqs. shaved chocolate. Few grains salt. 

i c. sugar. IV2 c. boiling water. 

3 c. milk. 
Mix chocolate, sugar, salt and water. Cook 5 minutes, stirring 
occasionally to prevent burning. Add milk and heat to the boiling 
point. If desired, -J t. vanilla may be added. Beat with a Dovei 
beater and serve with or without whipped cream. 

BOILED COFFEE 
1 c. cold water. 
1 c. coffee. 
6 c. boiling water. 
Scald a graniteware coffee pot. Mix coffee with one-half of the 
cold water ; put into the coffee pot and pour boiling water over it ; 
stir thoroughly, then allow it to come slowly to the boiling point. 
Boil 3 minutes and turn the fire very low. Pour out a little of the 
coffee to clear the spout and return to the coffee pot. Add the rest of 
the cold water to clarify the coffee. Let it stand 10 minutes before 
serving. 

COFFEE CLEARED WITH EGG 
1 c. coffee. 1 c. cold water. 

1 egg or less. 6 c. boiling water. 

Make same as above, with the exception of mixing egg, slightly 
beaten, with the first half -cup of cold water. 



10 HANDBOOK OF RECIPES 

TEA 

1 t. tea. 

2 c. water. , 

Put the tea into a scalded earthen or china tea pot and pour the 
freshly boiled water over it. Cover and allow to steep 3 to 5 min- 
utes. Serve with sugar and cream, if desired, or with sugar and a 
thin slice of lemon. Tea should be always freshly made and should 
never be boiled. 

LEMONADE 
f c. sugar. 
1 pt. water. 
J c. lemon juice. 
Make a syrup by boiling the sugar and water. Cool and add 
lemon juice; then add enough ice water to suit the taste. 

ICED CHOCOLATE 
Follow the directions for Hot Chocolate. Chill and serve with 
chopped ice and whipped cream, if desired. 

ICED TEA 
Follow the directions for Tea. Chill and serve with chopped 
ice and a wedge of lemon, and powdered sugar, if desired. 

Cereals 

Cereals are seeds of grasses. The common ones are wheat, 
oats, corn, rice, barley, and rye. They are sometimes prepared for 
market by simply removing the outside husk, and are also manu- 
factured into many different forms. 

Cereals require thorough cooking on account of the starch and 
cellulose which they contain. They may be boiled directly over the 
fire, but for long cooking, it is safer to use a double boiler. 

TIME TABLE FOR COOKING CEREALS 

Rolled oats, 1 to 2 hours. 
Rolled wheat, 1 to 2 hours. 
Granulated wheat, 1 to 2 hours. 
Boiled rice, 45 minutes to 1 hour. 
Steamed rice, 1 hour. 
Fine hominy, 2 hours. 
Coarse hominy, 3 hours. 
Corn meal mush, 2 to 3 hours. 



CEREALS 11 

GRANULATED WHEAT 

f c. cereal. 

4 c. water. 

1 t. salt. 
Put the water and salt in the top part of the double boiler, di- 
rectly over the fire, and when the water boils pour the cereal in 
slowly, stirring constantly to keep it from lumping. Allow it to 
cook until thick and then place the upper part of the boiler in the 
lower part containing boiling water. Cook 2 or 3 hours. 

ROLLED OATS 

i 

1 c. rolled oats. 

2 c. water. 
1 t. salt. 

Cook the same as Granulated Wheat. 

CORN MEAL MUSH 
1 c. corn meal. 
1 t. salt. 
4 c. water. 
Pour the meal slowly into boiling salted water, stirring con- 
stantly to prevent lumping. Cook directly over the fire until thick 
and then place over a low flame or over hot water to continue cook- 
ing 2 or 3 hours. Serve with cream and sugar or syrup and butter ;. 
or pack in a mold to be used later for Sauted or Fried Mush. 

BOILED RICE 

1 c. rice. 

6 c. boiling water. 

1 t. salt. 
Wash the rice in several waters to remove the loose starch. 
Add it to the boiling salted water and boil vigorously for a few min- 
utes. Cover and cook over a very low flame until tender, from 45 
minutes to one hour. The rice should not be stirred during cook- 
ing, but may be lifted gently from the bottom, if necessary, to 
prevent sticking. 

STEAMED RICE 
1 c. rice. 
3J to 4 c. water. 
1 t. salt. 
Have the water boiling in the upper part of the double boiler 
and add the salt. Sprinkle in the well-washed rice. Boil 5 min- 



12 HANDBOOK OF RECIPES 

utes directly over the fire; then place the upper part of the boiler 
in the lower part containing hot water, and cook one hour or until 
done. 

RICE AND CHEESE 

3 c. Boiled Rice. 1 c. Thin White Sauce, 

About 1 c. grated cheese. or 1 c. milk. 

Cayenne. Buttered crumbs. 

Fill a buttered baking dish with Boiled Rice and pour over it 
the White Sauce in which the cheese has been melted. If milk is 
used, cover the bottom of a buttered baking dish with Boiled Rice 
and sprinkle over it a thin layer of grated cheese and a few grains 
of salt and cayenne. Repeat until all the rice is used. Add milk to 
half the depth of contents. Cover with buttered crumbs and bake 
until brown. Use 1 tb. melted butter to J c. dry crumbs. 

RICE TIMBALES 

1 c. uncooked rice. \\ t. salt. 

3 c. boiling water or stock. 1 c. Tomato Sauce. 

Put the boiling water, salt and well-washed rice in the upper 
part of the double boiler and boil for 10 minutes. Place over hot 
water and cook until the rice is tender. Add the Tomato Sauce, 
stirring slightly with a fork. Cook 15 minutes longer, pack in 
buttered timbale molds, and keep in a warm place until firm. Use 
alone or as a garnish with Pot Roast. 

RICE CROQUETTES 

\ c. uncooked rice. 1 egg or 2 yolks. 

\ c. boiling water. 1 tb. butter. 

1 c. to \\ c. hot milk. 2 tb. sugar, if desired. 

\ t. salt. Fat-proof Coating. 

Add the salt to the water boiling directly over the fire in the 
upper part of the double boiler. Sprinkle in the well-washed rice 
and boil until the water is absorbed. Place over hot water, add 1 c. 
of the hot milk and cook, covered, 1 hour or until soft. If the rice 
becomes dry before it is tender, add a little more hot milk. Cool 
slightly and add beaten egg and butter, and the sugar if desired. 
When cold, form into balls. Dip in sifted crumbs, shape into nests 
or cylinders; and dip in egg and in crumbs to complete the Fat- 
proof Coating. Fry and drain on unglazed paper. Serve hot as a 
vegetable, and, if in the shape of nests, garnish with jelly. 



CEREALS 13 

RICE CAKES 

2 c. cooked rice. 

2 eggs, beaten slightly. 

i t. salt. 
Mix the ingredients. Drop by tablespoonf uls on an oiled frying 
pan and saute until delicately browned on both sides. If desired, 
2 tb. sugar may be added. 

HOMINY 

1 c. dried hominy. 

4 c. boiling water. 

1 t. salt. 
Wash the hominy and soak it in cold water over night. Drain 
and add to boiling salted water. Cook 5 minutes directly over the 
fire and then over hot water for two hours, or until soft, adding 
more water if needed. 

HOMINY CAKES 

2 c. cooked hominy. 

1 or 2 eggs, beaten slightly. 

-J t. salt. 
Mix ingredients. Drop by tablespoonfuls on an oiled frying 
pan, and saute until delicately browned on both sides. Serve im- 
mediately. 

CEREAL WITH FRUIT 

Hot cereals may be served with many kinds of fruit. Left over 
cereal may be packed in molds with fruit and served cold with 
cream and sugar. 

SAUTED OR FRIED MUSH 

Pack left over cereal in greased molds. When cold, cut in slices 
and brown in a little fat on the griddle or fry in deep fat. Serve 
with syrup. 

CARAMEL SYRUP 

1 c. sugar. 
1 c. boiling water. 
Melt the sugar in a sauce pan, stirring constantly until light 
brown. Add the hot water and simmer to make a syrup. 



Macaroni and Spaghetti 

Macaroni, spaghetti and vermicelli are made from coarsely- 
ground wheat flour very rich in gluten. The flour is made into 
a dough with hot water. It is then placed in a press and forced 
out through holes and dried. 

BOILED MACARONI OR SPAGHETTI 

1 c. macaroni, or spaghetti. 

2 qt. water. 
1 tb. salt. 

Wash the macaroni or spaghetti and break it in pieces. Cook in 
boiling salted water until soft. Drain and pour over it a cup of 
cold water to prevent pieces from clinging together. Drain and re- 
heat in Tomato Sauce or bake with cheese or meat and any desired 
seasoning. 

TOMATO SAUCE 

1 c. tomato. i t. chopped onion. 

2 tb. butter. £ t. salt. 

2 tb. flour. J t. pepper. 

Cook the onion in the tomato 3 minutes. Cream the butter, 
flour, salt, and pepper together. Strain the tomato and add it to the 
mixture gradually, stirring to make it smooth. Cook 5 minutes, 
stirring constantly. 

MACARONI AND CHEESE 
Put alternate layers of Boiled Macaroni and grated cheese into 
a buttered baking dish. Pour over them Thin White Sauce, 
seasoned with salt and a few grains of cayenne. Cover with 
buttered crumbs and bake until crumbs are brown. 

BAKED SPAGHETTI 

3 c. Boiled Spaghetti. 1-J c. tomatoes. 

\ to 1 c. cooked meat. 2 tb. melted butter. 

\ sweet green pepper. Salt. 

\ small onion. Pepper. 

i to 1 c. mushrooms if desired. 
Chop the onion, green pepper, mushrooms, and meat. Add 
the Boiled Spaghetti, seasoning and tomatoes. Put the mixture in 
a buttered baking dish. Cover with buttered crumbs, if desired. 
Bake in a moderate oven about 30 minutes. 

14 



Vegetables 



Great care should be taken to prepare vegetables in such a 
way as to retain all of their food value and flavor and those which 
contain starch should be thoroughly cooked. Various parts of 
plants are used as food. Examples: 

Tubers (under ground stems) : White potatoes. 

Roots : Carrots, turnips, beets, sweet potatoes, and radishes. 

Stems: Celery, asparagus. 

Bulbs: Onions. 

Leaves : Cabbage, lettuce, spinach. 

Flowers: Cauliflower. 

Fruit : Tomatoes, beans, peas, cucumbers, and egg plant. 

TIME TABLE FOR BOILING VEGETABLES 

Asparagus (young), 20 to 30 min. 

Asparagus (old) , 30 to 40 min. 

Beans, (string), 1 to 2 J hrs. 

Beans (dried lima or navy, after soaking), 1J to 2 hrs. 

Beets (young) , 45 min. to 1 hr. 

Beets (old) , 3 to 4 hrs. 

Cabbage (young) , 30 min. 

Cabbage (old) , 1 hr. 

Cauliflower, 25 to 40 min. 

Green Corn, 10 to 15 min. 

Onions, 50 min. to 1 hr. 

Parsnips, 30 to 55 min. 

Potatoes, 20 to 35 min. 

Potatoes (sweet), 25 to 30 min. 

Peas, 20 min. to 1 hr. 

Squash (summer), 20 to 55 min. 

Squash (winter) , 1 to 14 hrs. 

Tomatoes (stewed), 15 to 20 min. ,,„ 

Turnips, 40 min. to 1 hr. 

15 



16 HANDBOOK OF RECIPES 

BOILED POTATOES 

6 potatoes. 

Water. 

i tb. salt. 
Scrub the potatoes and remove the eyes and dark spots. If 
they are to be pared, take as thin a paring as possible and drop 
them into cold water. New potatoes should not be pared but may 
be scraped. Cook in boiling salted water until tender, but do not 
allow the water to boil violently as the potatoes are likely to be 
broken. Drain and shake them gently over the flame to dry them. 
Season with butter, pepper and salt and serve immediately or pre- 
pare according to one of the recipes following. New potatoes can- 
not be mashed. 

MASHED POTATOES 

6 medium potatoes. J c. hot milk or more. 

3 tb. butter or less. 1 t. salt. 

Pare and boil the potatoes as above. Drain and mash them, 
add seasoning, and milk, and beat with a fork to make light and 
creamy. If the potatoes are mashed over hot water in a double 
boiler they will keep hot and light. If desired, the milk may be 
heated in the pan with the potatoes, by pushing them to one side 
after they are mashed. 

POTATO CAKES 

Shape cold Mashed Potatoes into small cakes. Roll them in 
flour and saute in hot fat. 

POTATO CROQUETTES 

Use Mashed Potatoes, adding a little minced parsley and a well 
beaten egg if desired. Shape into croquettes and dip in Fat-proof 
Coating. Fry and drain on unglazed paper. 

CREAMED POTATOES 

3 c. Boiled Potatoes. 

2 c. Medium White Sauce. 
Small new potatoes may be served whole. Others should be 
cut when cold in cubes or slices. Add the potatoes to White Sauce 
and serve hot. Garnish with a little paprika or parsley if desired. 



VEGETABLES 17 

CREAMED POTATOES (Quick Method) 

3 c. Boiled Potatoes. 2 c. milk. 

4 tb. flour. Salt. 

3 tb. butter or less. Pepper. 

Cut cold Boiled Potatoes into small cubes or slices. Put them 
in a sauce pan and sprinkle the flour, salt and pepper through them. 
Add the milk and butter and cook 15 or 20 minutes over a low flame, 
adding a little more milk if needed. 

CREAMED POTATOES (Onion Flavor) 

3 c. Boiled Potatoes, diced. 4 tb. flour. 

1 tb. lard or other fat. 2 c. milk. 

J small onion, sliced. Salt. 

1 tb. butter. Pepper. 
Sprinkle the flour, pepper, and salt through the potatoes. 

Heat the lard in a frying pan, and cook the onion in it until light 
brown. Add the potatoes, butter and milk and cook 5 minutes over 
a moderate fire. Reduce the heat and cook 15 or 20 minutes. 

LYONNAISE POTATOES 

2 c. cold Boiled Potatoes. 1 tb. minced onion. 
Salt. 2 tb. butter or other fat. 
Pepper. 1 tb. minced parsley. 

Cut the cold Boiled Potatoes into one-half inch cubes. Sprinkle 
with salt and pepper. Cook the onion in the butter until brown. 
Then remove the onion and cook the potatoes in the butter, turn- 
ing them to brown evenly. Sprinkle with parsley and serve. 

SAUTED POTATOES 

Peel cold Boiled Potatoes and cut them into small cubes or 
slices. Sprinkle with salt and pepper, and saute until delicately 
browned, lifting and turning occasionally. This should be done in 
a few minutes. Serve immediately. 

PANNED POTATOES (Quick Method) 
Wash and pare the potatoes. Cut them in fourth inch slices, 
and place in a pan. Add hot water to half the depth of the potatoes 
and season with butter, pepper and salt. Cover closely and cook 
until the potatoes are soft, lifting and turning them occasionally 
and adding a little water, if necessary, to prevent scorching. They 
should be almost dry when done and should be served immediately. 



18 , HANDBOOK OF RECIPES 

BAKED POTATOES 

Select smooth potatoes of uniform size. Scrub them and bake 
in a hot oven until tender. When done, prick each potato with a 
fork to allow steam to escape. If a soft skin is desired, brush the 
potatoes before baking with melted butter, lard or bacon fat. 

STUFFED BAKED POTATOES 

Cut hot Baked Potatoes in two lengthwise or cut off one end. 
Scoop out the inside, mash, and season as Mashed Potatoes. Put 
back in the shells lightly, and return to the oven to brown. Chop- 
ped cooked meat or grated cheese may be mixed with the filling or 
sprinkled over the top. 

POTATOES ROASTED WITH MEAT 

Scrub the potatoes and pare them, and boil 10 minutes in salted 
water. Drain and place the potatoes in the pan with the roast dur- 
ing the last 40 or 50 minutes of cooking. Turn the potatoes over 
from time to time, and cook until tender and brown. 

SCALLOPED POTATOES 

Wash, pare, and slice potatoes. Put a layer into a buttered 
baking dish ; sprinkle with salt, pepper and flour, and dot with bits 
of butter. Repeat until the dish is full. Add hot milk until it may 
be seen on top. Cover and bake in a moderate oven until the po- 
tatoes are tender (about an hour and fifteen minutes). Uncover 
and brown them. 

POTATO CHIPS 

Pare potatoes and cut into very thin slices. Soak one hour in 
ice water. Remove from water and dry between the folds of a clean 
cloth. Fry in deep fat, being careful to brown them evenly. Drain 
on unglazed paper and sprinkle lightly with salt. 

FRENCH FRIED POTATOES 

Select small potatoes of uniform size. Cut into eighths length- 
wise. Soak in cold water and proceed as above. 

BAKED SWEET POTATOES 
Prepare as directed for Baked Potatoes. 



VEGETABLES 19 

SAUTED SWEET POTATOES 

Scrub the potatoes and cook in boiling water until tender. Drain 
off the water, remove the skins and serve ; or brown in a little butter 
in the frying pan or oven ; or mash, make into cakes and saute. 

GLAZED OR CANDIED SWEET POTATOES 

5 or 6 medium sized potatoes. 2 tb. water. 

J c. sugar, brown or granulated. \ t. salt. 

Butter. 
Wash the potatoes and cut out the imperfections. Boil 20 min- 
utes. Drain, scrape off the skins, cut in lengthwise slices \ inch 
thick and arrange on a buttered pie tin. Make a syrup by boiling 
sugar, salt and water 5 minutes. Pour part of the syrup over the 
potatoes, dot them with butter and bake in a moderate oven 20 to 30 
minutes, or until well browned and tender. Baste with remaining 
syrup during baking. More butter may be used, and the salt 
omitted. 

BROWNED PARSNIPS 

Wash and scrape the parsnips. Large parsnips may be split. 
Brown on all sides in a little butter. Sprinkle with salt and add a 
few spoonfuls of water. Cover and cook slowly over a very low 
flame until tender. More water may be needed from time to time to 
keep the parsnips from burning. 

STEAMED WINTER SQUASH 

Choose a winter squash, heavy in proportion to its size. Wash 
and break it into pieces. Scrape out the seeds and stringy portion. 
Place pulp side up in a steamer and steam half an hour, or until 
tender. After removing the pulp from the shell, mash and season 
it with salt, pepper, butter and a little sugar, if needed. If too dry 
beat in a little hot milk. 

BAKED SQUASH 

Wash the squash and cut into pieces suitable for serving. Re- 
move the seeds and stringy portion and place the pieces on a shallow 
pan. Sprinkle with salt and pepper and dot with butter. Bake in a 
hot oven. Serve in the shell or mash as above. 

MASHED TURNIPS 

Wash and pare the turnips. Cut in slices and cook in boiling 
salted water until tender. Drain, mash and season with butter, pep- 
per and salt. 



20 HANDBOOK OF RECIPES 

CREAMED TURNIPS 
2 c. turnips. 

1 c. Medium White Sauce. 
Wash and pare the turnips. Cut in half-inch cubes. Cook in 
boiling salted water until tender. Drain and add White Sauce. 

BUTTERED PEAS 

Shell the peas and wash them. Cook until tender in enough hot 
water to cover them, allowing the liquor to cook down. Season 
with salt, pepper, and butter, and sugar if needed. 

CREAMED PEAS 

2 c. cooked peas. 

1 c. Medium White Sauce. 

Heat the peas in the White Sauce. The liquor from the peas 
may be used in making the sauce. 

PEA PATTIES 
Fill Patty Shells with hot Creamed Peas. 

CARROTS 

2 c. carrots. 

1 c. Medium White Sauce, or 
Butter, pepper, and salt to taste. 
Wash and scrape the carrots. Cut into cubes or slices and cook 
until tender in boiling salted water, allowing the liquor to cook 
down. Add White Sauce or season with butter, pepper, and salt. 

CARROTS AND PEAS 

1 c. diced carrots. 2 tb. butter or less. 

1 c. cooked peas. J t. salt. 

Few grains pepper. 
Wash and scrape the carrots. Cut into dice the size of the 
peas. Cook until tender in enough boiling salted water to cover, 
allowing the liquor to cook down. Heat the peas and carrots with 
the seasoning, to the boiling point, but do not continue to boil. 

STEWED CORN 

Remove the husks and silk from the corn. Cut off the tips of 
the kernels with a sharp knife and scrape out the remaining pulp 
with the back of the knife. Add a little water and cook the corn 
over a low flame 20 to 30 minutes, being careful not to scorch it 
Season with butter, pepper, salt, and a little sugar if needed. 



VEGETABLES 21 

SCALLOPED CORN 

1 can corn. Few grains pepper. 

1 c. milk. 2 t. sugar. 

2 tb. flour. i c. soft stale bread crumbs. 

2 tb. butter or less. \ c. fine dry crumbs mixed with 

1 t. salt. "I * tb. melted butter. 

Make a White Sauce of the milk, flour, butter, salt, and pepper ; 
add the corn, soft crumbs, and sugar. Cover the bottom of a 
buttered baking dish with half of the buttered crumbs. Pour in 
the corn mixture, cover with remaining crumbs, and bake in a 
moderate oven until crumbs are browned. 

BAKED CORN 
2 c. Stewed Corn. 1 tb. butter. 

2 eggs. 2 c. hot milk. 

1 t. salt. Few grains pepper. 

Beat the eggs slightly and add to the corn, seasonings and 
milk. Put in a buttered baking dish. Set the dish in hot water 
and bake in a slow oven until it thickens. A few drops of onion 
juice may be added to the seasonings. 

CORN OYSTERS 

2 c. pulp of corn. Salt and pepper to taste. 
2 eggs well beaten. I c. flour. 

Grate raw corn slightly and scrape out the pulp with the dull 
edge of a knife. If canned corn is used it should be chopped fine 
and may be pressed through a sieve. Add the eggs to the corn and 
enough of the flour to make a pour batter. Season to taste, adding 
a little sugar if the corn is not sweet. Drop by teaspoonfuls on a 
hot oiled griddle and brown on both sides. 

SUCCOTASH 

Cook lima beans until nearly tender. Cut off tips of kernels of 
corn and scrape out the pulp with the dull edge of a knife. Add 
to the beans and cook 20 to 30 minutes. Season with butter, salt 
and pepper. Dried lima beans and canned corn may be used. 

CREAMED SALSIFY (Oyster Plant) 
2 c. sliced salsify. 
1 c. Medium White Sauce. 
Wash and scrape the salsify and place at once in cold water. 
Cut in one-eighth inch slices crosswise and cook until tender in 
boiling salted water, allowing the liquor to cook down. Add to the 
White Sauce. 



22 HANDBOOK OF RECIPES 

SALSIFY CAKES 
2 c. cooked mashed salsify. Few grains pepper. 

1 tb. butter melted. y 3 t. salt. 

Wash and scrape the salsify and place at once in cold water. 
Cook until tender in boiling salted water. Mash and season with 
butter, pepper, and salt. Shape into small cakes, roll in flour, and 
saute in butter or fry in deep fat. 

BOILED CABBAGE 
Take off outside leaves of cabbage, cut it in quarters, and re- 
move the tough stalk. Soak in cold water and cook uncovered in 
boiling salted water until tender (from 30 minutes to one hour). 
Drain and serve ; or chop and season with butter, salt, and pepper. 

SCALLOPED CABBAGE 

1 small head of cabbage. 

2 c. Medium White Sauce. 
Buttered crumbs. 

Cook the cabbage as directed for Boiled Cabbage. Cut it in 
pieces and put in a buttered baking dish. Add the White Sauce and 
lift the cabbage with a fork to mix it with the sauce. Cover with 
buttered crumbs and brown in the oven. 

STUFFED CABBAGE 
1 medium sized cabbage. Butter. 

1 lb. ground round steak. Salt. 

1 c. soft stale bread crumbs. Pepper. 

Remove the outside leaves and core from the cabbage and 
wash it. Mix the meat, crumbs and seasonings. Stuff the cabbage 
with this mixture and tie a large leaf over the top. Cook in boiling 
salted water until tender, from one to two hours. Drain and 
serve. 

CAULIFLOWER 

Remove the leaves and stalk from the cauliflower and separate 
it into pieces. Cook in boiling salted water until tender. Drain 
and season with butter, pepper, and salt or serve in Medium White 
Sauce. If the cauliflower is soaked an hour in cold water it may 
be cooked and served whole. 

BOILED ONIONS 

Put onions in cold water and remove skins while under water. 

Drain and put in a saucepan; cover with boiling water and let 

stand five minutes. Pour off the water. Cover again with boiling 

salted water and cook 1 hour, or until soft but not broken. Drain 



VEGETABLES 23 

;and add a small quantity of milk. Cook 5 minutes and season with 
butter, pepper, and salt. Onions may be scalloped like cabbage. 

STUFFED ONIONS 

Prepare as directed for Boiled Onions. Push out the soft 
centers, leaving the outer layers intact. Chop the centers and add 
soft stale bread crumbs, chopped nuts, or cooked meat, and enough 
Medium White Sauce to moisten. Stuff the onion cups with this 
mixture. Sprinkle the top with buttered bread crumbs and bake 
in a hot oven till crumbs are brown. 

SPINACH 

Pick over the spinach and remove the roots. Put in a pan with 
plenty of water, so that the sand will settle. Shake the leaves and 
lift out. Repeat until free from sand. Drain well and cook covered 
10 to 15 minutes over a low flame, without adding water. A little 
butter or bacon fat may be melted in the pan before putting in the 
spinach. Season with salt, pepper, and vinegar if liked. Serve 
garnished with slices of Hard Cooked Egg. 

ASPARAGUS 

Break off the lower tough part of. the stalks, as far down as 
they will snap, and discard them. The asparagus may be cooked 
whole. or broken into inch lengths. Cook in boiling salted water 
until tender, leaving the tips out of water the first ten minutes. 
Drain and spread with butter ; or boil down the water in which the 
asparagus was cooked, and use it in White Sauce to serve with the 
asparagus on toast. 

CREAMED CELERY 

1J c. Medium White Sauce. 2 c. celery. 

Separate and wash the celery, removing the leaves. Cut in 
balf-inch lengths and cook in boiling salted water until tender, 
allowing the liquor to cook down. Make a Medium White Sauce, 
substituting the liquor from the celery for part of the milk. Add 
the celery and serve on toast. 

FRIED EGG-PLANT 

Wash the egg-plant and pare it. Cut in thin slices and pile 
them on a dish, sprinkling each one with salt. Let them stand an 
hour with a weight on top to press out the juice. Drain, dip in 
Fat-proof Coating or batter and fry. Make the batter by mixing 
1 c. flour, f c. milk, 2 eggs, and a little salt and pepper. 



24 HANDBOOK OF RECIPES 

STUFFED EGG-PLANT 

1 egg-plant. F. g. pepper. 

2 tb. butter or bacon fat. 1 beaten egg. 

1 t. minced onion. Stock or water. 

1 c. soft, stale bread crumbs. 1 t. salt. 
Buttered Crumbs. 
Wash the egg-plant and cook it about 15 minutes in boiling 
salted water. Cut off the top and scoop out the pulp. Chop the 
pulp and add butter, crumbs and seasoning. Moisten with stock 
or water and cook 5 minutes. Cool a little and add the egg. Fill 
Vae shell with this mixture, cover with buttered crumbs, and bake 
from 20 to 30 minutes. 

STEWED TOMATOES 
Wash the tomatoes, scald them, and remove the skins. Cut in 
quarters and simmer 15 or 20 minutes. Season with butter, salt, 
pepper, and sugar if desired. Small cubes of stale bread or toast 
may be added just before removing from the fire. 

SCALLOPED TOMATOES 

1 qt. can tomatoes. 1 tb. sugar. 

1 t. salt. J t. grated onion. 

% t. pepper. 2 c. soft stale bread crumbs 

mixed with 2 tb. melted butter. 
Mix these ingredients, reserving one-half cup buttered crumbs. 
Pour into a buttered baking dish, cover with reserved crumbs and 
bake until brown. 

SAUTED TOMATOES 
6 tomatoes. 1 t. salt. 

1 egg. i t. pepper. 

1 tb. water. 1 c. dry crumbs. 

1 tb. sugar if desired. 
Select under-ripe or green tomatoes. Wash and cut them cross- 
wise into half-inch slices. Beat the egg slightly, add water and 
seasoning. Dip the slices in the mixture, then in the crumbs and 
saute. Milk Gravy may be served over the tomatoes. 

MILK GRAVY 

2 tb. flour. 1 c. milk. 
Cold water. Pepper. Salt. 

Blend the flour with a little cold water, stirring until the 
lumps disappear. Heat the milk in the pan from which the toma- 
toes have been removed. Add the flour mixture and cook five 
minutes, stirring constantly. 



VEGETABLES 25 

STUFFED TOMATOES 

6 tomatoes. i c. cooked chopped meat. 

2 tb. butter. 1 tb. sugar, if desired. 

1 tb. finely minced onion. 1 t. salt. 

1 c. soft stale bread i t. pepper. 

crumbs. 1 tb. finely minced parsley. 

J c. dry crumbs. 
Wash the tomatoes but do not peel them. Cut a thin slice from 
the top and scoop out the inside. Melt 1 tb. butter and add the 
onion, soft crumbs, meat, parsley, tomato pulp, sugar, salt, and pep- 
per. Cook a few minutes. Stuff the tomatoes with this mixture, 
cover with crumbs mixed with the remaining butter and bake in a 
hot oven until crumbs are browned. 

STUFFED PEPPERS 

5 medium-sized green peppers. 1 t. minced onion. 

1 c. chopped cooked meat. 1 t. salt. 

J c. dry or 1 c. soft stale bread J c. dry crumbs mixed with 
crumbs. 1 tb. melted butter. 

1 c. Thin White Sauce or gravy. 

Wash the peppers and cut out the stem, removing a small 
portion of the pepper around it. Take out the seeds and partitions. 
Simmer the peppers 15 to 20 minutes and drain. Mix the meat, 
bread crumbs, onions, and salt with the White Sauce. Stuff the 
peppers with this mixture, cover the tops with buttered crumbs, 
and place in a pan containing a little hot water. Bake 30 minutes, 
when the crumbs should be brown. A cup of cooked rice may be 
substituted for bread crumbs in the stuffing. Peppers may be 
stuffed with macaroni and Tomato Sauce, or with tomato, celery, 
corn, and crumbs, in any desired combination. 

BUTTERED BEETS 

Cut off the leaves and part of the stems. Wash the beets and 
cook in boiling water until tender. Drain and cover with cold water. 
Slip off the skins and cut into quarters or slices. Reheat in a double 
boiler, seasoning with butter, salt, pepper, and a little vinegar, if 
desired. 

PICKLED BEETS 

Cook the beets and remove skins as above. Cut in slices and 
cover with diluted vinegar, adding a little sugar, salt and pepper, 
if desired. 



26 HANDBOOK OF RECIPES 

BEET RELISH 
2 c. chopped cooked beets. J c. sugar. 

4 c. grated horseradish root. i t. salt. 

Vinegar to cover. 
Mix ingredients in the order given and serve cold as a relish 
with the meat course at dinner. 

BEET GREENS 
Pick over the beet leaves, remove the stems and wash 
thoroughly. Drain well and cook in boiling salted water until 
tender. Allow the water to boil down and season with salt, pepper, 
and butter. Serve with vinegar if desired. 

GREEN BEANS 
Wash the beans and string them. Cook in boiling water until 
tender, allowing the liquor to cook down. Season with salt, pepper, 
and butter. 

GREEN BEANS WITH MEAT 
Wash the beans and string them. Cook in boiling water with 
a piece of ham, bacon or salt pork, until tender, allowing the liquor 
to cook down. Season with pepper, and salt if needed. 

CREAMED LIMA BEANS 
1 c. dried lima beans. f c. cream or Thin White Sauce. 
Water. Salt. 

Wash and soak beans in cold water over night. Drain and 
cook until soft, in sufficient boiling water to cover them. Salt when 
nearly done and allow the liquor to cook down until it thickens. 
Add cream or White Sauce. Reheat and serve. 

BOSTON BAKED BEANS 
1 qt. navy beans. 1 tb. salt. 

Cold water. 1 tb. molasses or more. 

i lb. salt pork or less. 3 tb. sugar. 

1 c. boiling water. 
Pick over and wash the beans. Soak over night in cold water. 
Drain and cover with fresh water; simmer until skins begin to 
burst. Drain the beans, throwing the water out of doors — not in 
the sink because of the odor. Scald and scrape the rind of the pork. 
Place J-inch slice of pork in the bottom of the bean pot. Cut 
through the rind of the remaining pork, making cuts one inch deep. 
Put the beans in the pot and bury pork in them, leaving the rind 
exposed. Mix the seasoning with 1 c. boiling water and pour over 



VEGETABLES 27 

the beans. Add enough more boiling water to cover them. Cover 
the bean pot ; put in oven and bake slowly 6 to 8 hours, uncovering 
the last hour to allow beans to brown. Add water as needed. 

BEANS WITH BACON 

2 c. navy beans. i lb. bacon, sliced. 

Pick over and wash the beans and soak over night in cold wa- 
ter. Boil 5 minutes in sufficient water to cover. Drain and put 
into a shallow pan, laying the bacon on top. Cover with hot water 
and bake in a moderate oven until beans are soft and brown. About 
3 hours will be required. Add water at intervals as necessary and 
stir occasionally to brown the beans throughout. 

BAKED LENTILS 

Prepare as directed for Beans with Bacon, or Boston Baked 
Beans, adding a few drops of onion juice if desired. 

BEAN OR LENTIL CROQUETTES 

1 c. dried beans or lentils. 1 t. salt. 

1 stalk celery. 4 t. pepper. 

1 or 2 c. soft stale bread crumbs. 1 tb. chopped parsley. 

1 or 2 eggs. Few drops onion juice. 

li tb. melted butter. £ c. broken nut meats if desired. 

Soak beans or lentils over night in cold water to cover. Cook 
with the celery in boiling water two hours, or until soft ; drain and 
press through a sieve, or grind in a food chopper. To the pulp, add 
the remaining ingredients. Cool the mixture, shape into cro- 
quettes, dip in Fat-proof Coating and fry. Drain on unglazed pa- 
per, and serve with or without Tomato Sauce. The croquettes may 
be browned in the oven instead of being fried. 

BEAN OR LENTIL LOAF 

Use the Bean or Lentil Croquette mixture, shape into a loaf and 
bake on a shallow pan or steam. Serve with or without Tomato 
Sauce. 



Milk 



Each food stuff is represented in milk, making it an ex- 
cellent food. The products of milk are cream, butter, buttermilk, 
and many kinds of cheese. 

CARE OF MILK 

1. Wash the top of milk bottles before emptying them. 

2. Vessels used for milk should be thoroughly washed and 
scalded. 

3. Never leave milk uncovered. 

4. Keep milk in glass, earthen or enameled ware or new tin 
dishes. 

5. As milk absorbs odors very easily, it should not be left 
near anything which has a strong odor. 

6. Milk should be cooled quickly and kept cold. 



Butter 


WHITE SAUCE 
Thin. Medium. 
1 tb 2 tb 


Thick 
2i tb. 


Flour 


.. .1 tb. 2 tb 


......4 tb. 


Milk 

Salt 

Pepper 


1 c 1 c 

i t i t 

.-' f. sr f- 8 


1 c. 

i t. 

, f. g. 



Note — In making larger quantities the amount of butter may 
be decreased. It is safer to cook White Sauce over hot water after 
the boiling point is reached. This requires longer cooking. 
Methods of Combining 

I. Mix the dry ingredients together. Melt butter in a sauce- 
pan, remove from fire and add dry ingredients, stirring until all 
lumps disappear. Add cold milk and return to fire. Stir con- 
stantly and cook five minutes. 

II. Cream the butter with dry ingredients. Add hot milk 
gradually, stirring to keep the mixture smooth. Cook 5 minutes, 
stirring while it thickens. 

III. Mix the dry ingredients and blend with enough cold 
milk to pour easily. Have the rest of the milk hot and add the mix- 
ture to it gradually, stirring constantly until thickened. Cook 5 

28 



CHEESE 29 

minutes. Stir in the butter. The amount of butter may be de- 
creased, when the sauce is made by this method. 

JUNKET 

i c. sugar. 1 rennet tablet dissolved in 

1 qt. milk. 1 tb. cold water. 

1 t. vanilla. 
Heat the milk in a double boiler until it is just lukewarm. 
Add the sugar and vanilla, and stir until the sugar is dissolved. 
Pour into serving dishes and add rennet. Let the mixture stand in 
a warm room until it begins to thicken ; then, taking care not to jar 
it, put in a cool place and leave until firm. Sprinkle with a little 
cinnamon or nutmeg if desired, and serve with cream and sugar. 

CHOCOLATE JUNKET 
Melt 1 square of chocolate ; add to it J cup hot milk ; stir and 
cook until perfectly smooth. When cooled, blend with the milk and 
proceed as for plain Junket, using J c. sugar. Serve with sweet- 
ened whipped cream flavored with vanilla. 



Cheese 



COTTAGE CHEESE 

Place thick freshly soured milk or buttermilk over a pan of hot 
water (not boiling). When the milk is warm and the curd sep- 
arates from the whey, drain in a cheese cloth until dry. Put the 
curd into a bowl and add salt, pepper, and cream to taste, mixing 
with a fork. Serve lightly heaped up. 

SWEET MILK CHEESE 

1 qt. skimmed milk. 1 rennet tablet dissolved in 

Cream. 1 tb. cold water. 

Salt. 
Heat the milk in double boiler until it is just lukewarm. 
Add the dissolved rennet and let the mixture stand in a warm room, 
until it thickens, stirring occasionally. Drain until dry in a cheese 
cloth. Place the cheese in a bowl, add salt to taste and cream to 
moisten, mixing with a fork. Serve cold. 



30 HANDBOOK OF RECIPES 

SCALLOPED CHEESE 

li c. hot milk. 2 eggs or less. 

1 c. grated cheese. 5 or 6 slices of soft stale bread. 

1 t. salt. 2 tb. butter or less. 

Beat the eggs slightly, add milk and salt. Butter the bread 
and cut into small pieces. Arrange in a buttered pudding pan, al- 
ternating with the cheese, and having bread on bottom and top lay- 
ers. Pour the liquid mixture over the bread until it can be seen on 
top, adding more milk if necessary. Bake in a slow oven 20 to 30 
minutes. 

CHEESE FONDUE 

1 c. scalded milk. 1 tb. butter. 

1 c. soft stale bread crumbs. J t. salt. 

I lb. mild cheese cut in Few grains cayenne, 

small pieces. 3 eggs or 2. 

Mix all ingredients but the eggs; add the yolks of eggs well 
beaten ; cut and fold in whites of eggs beaten until stiff. Pour into a 
buttered baking dish. Bake 20 minutes in a moderate oven. Serve 
at once. 

WELSH RAREBIT 

1 tb. butter. i t. salt. 

2 t. cornstarch or 1 tb. flour. J t. mustard. 

1 c. milk. Few grains cayenne. 

\ lb. soft mild cheese, cut Toast or crackers, 

in small pieces. 
Melt the butter, add dry ingredients, stir until well mixed; 
then add milk gradually and cook until it thickens. Add cheese 
and stir until it melts. Serve on bread toasted on one side, the 
mixture being poured over untoasted side. 

CHEESE WAFERS 

Sprinkle crisp wafers with a thin layer of grated cheese 
seasoned with a few grains of cayenne. Bake in a slow oven until 
the cheese melts. Serve with salad. 



Eggs 



An egg is covered by a porous shell lined with a membrane, just 
inside of which is the white. This surrounds the yolk which is en- 
closed in another membrane and held in place by two cords. 

A fresh egg has a rough thick shell. It sinks to the bottom 
when placed in water and looks clear when held to the light. As 
the egg grows older, the water in it evaporates and air laden with 
bacteria takes its place, causing the egg to spoil. Any method 
which excludes the air helps to keep the egg fresh. Placing in cold 
storage, packing in sawdust, salt or lime water are common ones. 

POINTS IN USING EGGS 

1. Eggs should be washed before using. 

2. Eggs used for enriching or thickening a mixture are only 
slightly beaten. 

3. Yolks and whites must be beaten separately when used to 
lighten a mixture. 

4. In separating the white from the yolk, be careful not to 
break the yolk, as even a small portion of it keeps the white from 
becoming stiff when beaten. 

5. Whites of eggs must not be beaten until just before using. 

6. Eggs should be cooked below the boiling point of water as 
they are toughened by too high a temperature. 

SOFT COOKED EGGS 

Lower the eggs with a spoon into a saucepan of boiling water, 
having enough water to cover them. Remove saucepan immedi- 
ately from the fire and let it stand covered 7 to 10 minutes or less 
if wished very soft. 

HARD COOKED EGGS 

Lower the eggs with a spoon into a saucepan of boiling water. 
Then place the pan where the water will keep just below the boiling 
point 30 to 45 minutes. The shells may be easily removed if the eggs 
are dropped into cold water as soon as they are done. 

31 



32 HANDBOOK OF RECIPES 

SCRAMBLED EGGS 
6 eggs. i c. milk or water. 

i t. salt. -J t. pepper. 

1 tb. butter. 
Beat the eggs slightly, add salt, pepper and milk. Put butter 
into a hot, smooth frying pan. When melted, pour in the egg mix- 
ture. Cook until creamy over a low fire or over hot water, stirring 
from the bottom of the pan as it thickens. Serve on or with slices 
of hot buttered toast. 

POACHED EGGS 

Have a shallow saucepan nearly full of boiling salted water, al- 
lowing 1 t. salt to each pint of water. Reduce the flame just 
enough to stop the boiling. Break each egg carefully into a saucer 
and slip it into the water, which should be just deep enough to cov- 
er the eggs. Let them cook without boiling until a film has formed 
over the yolk and the white is firm. Remove with a buttered skim- 
mer and place each egg on a slice of hot buttered toast. Season 
with salt, pepper, and butter to taste. Egg poachers or buttered 
muffin rings may be placed in the water before putting in the eggs, 
to keep them in shape. 

FOAMY OMELET 
4 eggs. Few grains pepper. 

i t. salt. 4 tb. water. 

1 tb. butter. 
Separate the yolks from the whites. Add the water to the 
whites and beat until stiff. Drop in the yolks, add seasoning and 
fold in with a spatula. Heat an omelet pan and butter sides and 
bottom; turn in the mixture, spread evenly and cook over a low 
fir.e until well puffed and delicately browned underneath. Place on 
the grate in the oven to cook the top. The omelet is done, if firm 
and dry when pressed with the finger. Fold and turn out on a hot 
platter. Serve at once. 

CREAMY OMELET 

4 eggs. J t. salt. 

4 tb. water or milk. Few grains pepper. 

1 tb. butter. 
Beat the eggs slightly, using a fork ; add the salt, pepper, and 
milk or water. Melt the butter in a hot omelet pan without letting 
it brown. Turn in the egg mixture, cook over a low fire, and as it 
thickens, lift the edge lightly with a fork or knife to let the un- 
cooked part run underneath. When creamy all through and deli- 



EGGS 33 

cately browned underneath, fold and turn out in a hot platter 
Serve at once. 

SPANISH OMELET 

Make a Foamy or Creamy Omelet and serve with Tomato Sauce. 

FANCY OMELETS 

Make a Foamy or Creamy Omelet and just before it is folded, 
spread over it a few teaspoonfuls of finely chopped warm ham or 
chicken, or a little grated cheese. This is an excellent way to uti- 
lize left-over materials. The omelet takes its name from the filling. 

GREEN PEPPER OMELET 

Brown 1 tb. minced onion in 2 tb. butter in an omelet pan, 
and pour in Creamy Omelet mixture to which has been added J c. 
chopped green peppers. Cook as directed for Creamy Omelet. 

GOLDENROD EGGS 

3 Hard Cooked Eggs. J t. salt. 

1 tb. butter. J t. pepper. 

1 tb. flour. 4 slices toast. 

1 c. milk. Parsley, if desired. 

Use butter, flour, milk, and seasonings to make White Sauce. 
Chop the whites of eggs and add them to the sauce. Cut toast into 
halves lengthwise; arrange on a hot platter and pour the white 
sauce mixture over them. Press the yolks through a potato ricer 
or strainer and sprinkle over the top. Garnish with parsley. 
Serve hot. 

EGG IN A NEST 

Separate the yolk and white of an egg, add a few grains of salt 
to the white, and beat until stiff. Place it in a saucer, or pile light- 
ly on a piece of toast. Make a depression in the top, slip the un- 
broken yolk into it and bake in a moderate oven until the white is 
firm on top. Sprinkle with salt and pepper and serve at once. 
Garnish with parsley. 

STUFFED EGGS 

Follow the directions for Hard Cooked Eggs. Drop them in 
cold water. Remove the shells and cut the eggs in halves length- 
wise. Take out the yolks, mash them and mix with Cooked Salad 
Dressing or season with melted butter, vinegar, sugar, salt, mustard 
and cayenne. Refill the whites with this mixture and serve cold. 



34 



HANDBOOK OF RECIPES 



SHIRRED EGGS 
Break each egg into a buttered cup. Sprinkle with salt and 
pepper. Put the cup into a pan of hot water, and place in a mod- 
erate oven till the white jellies. Serve in the cup, garnished with 
parsley or water cress. 



Meat 

CARE OF MEAT 
When meat comes from the market it should be taken out of 
the paper and put in a dish in a cold place. Before cooking, the 
meat should be wiped with a clean cloth, wrung out of cold water, 
to remove any particles that may have adhered to the surface. 

BEEF 
Beef is the most generally used of all meats, being in season 
throughout the year. Good beef is firm and elastic to the touch 
and is well mottled and coated with fat. The flesh is purplish red 
when first cut and the fat is a light straw color. Good meat has no 
disagreeable odor. 

BEEF CHART* 




1. Neck. 

2. Chuck. 

3. Ribs. 

4. Shoulder clod. 

5. Fore shank. 



CUTS OF BEEF 

6. Brisket. 11. Flank. 

7. Cross ribs. 12. Rump. 

8. Plate. 

9. Navel. 
10. Loin. 



'm)Ju^ 



13. Round. 

14. Second cut round. 

15. Hind shank. 



*The above and following- charts are from Bulletin No. 28, TJ. S. 
Agriculture. 



Dept. of 



MEAT 35 

BROILED STEAK 
Have the broiling oven hot. Wipe and trim a tender steak and 
place it in an oiled broiler. Sear the meat on one side and then on 
the other. For a steak an inch thick, cook 4 to 8 minutes, turning 
often. Place on a platter. Sprinkle with salt and pepper, spread 
with butter and serve. For cooking tough steaks, see the recipe 
for Smothered Steak. 

PAN-BROILED STEAK OR CHOPS 

Place the steak or chops on a very hot frying pan, with little or 
no fat, and proceed as above. 

BROILED BEEF CAKES 

1 lb. round steak. 

Few grains pepper. 

Few grains salt. 
Chop the steak very fine and season with salt and pepper and, 
if liked, a little minced onion. Shape into small cakes, handling 
lightly. Broil on a greased broiler or a frying pan. A cup of mois- 
tened bread crumbs and a little chopped parsley may be mixed with 
the beef before shaping into cakes. If desired, the cakes may be 
spread with butter after broiling. 

LEMON BUTTER 

1 tb. butter. \ tb. lemon juice. 

i t. salt. i tb. minced parsley. 

Few grains pepper. 
Mix well and serve on hot broiled steak, chops, or fish. 

SMOTHERED STEAK 

Round or chuck steak. Beef or pork drippings. 

Flour. Salt. 

Pepper. 
This is a method of cooking steak that is somewhat too tough 
for broiling. Wipe and trim the meat and cut it into pieces suitable 
for serving. Lay it on a thickly floured board and dredge with 
flour. Pound the entire surface on both sides, using the edge of a 
porcelain plate or a mallet. Keep the meat sufficiently coated with 
flour so that the surface is dry. Sprinkle with salt and pepper. 
Have ready a hot frying pan and sear the meat quickly on each side 
in a little fat. When it is well browned, reduce to a very low tem- 
perature and drain off the superfluous fat. Add a few spoonfuls of 



36 HANDBOOK OF RECIPES 

water and cover the pan as closely as possible. Cook about half an 
hour over a very low flame or in a slow oven. A spoonful of water 
may be needed from time to time, to keep the meat from getting 
dry. 

BEEF OR VEAL ROLLS 

Use round or chuck steak, or veal steak about -J inch thick. 
Wipe and trim the meat and lay it on a thickly floured board and 
dredge with flour. Pound the entire surface on both sides, using 
the edge of a porcelain plate or mallet. Keep the meat sufficiently 
coated with flour so that the surface is dry. Sprinkle with salt and 
pepper. Cut into pieces about 4 inches square. After placing a 
heaping tablespoonful of Dressing on each piece, roll and tie it. 
Sear the rolls in a little hot fat and, when well browned, reduce to 
a very low temperature. Drain off the superfluous fat and add a 
few spoonfuls of hot water. Cover the pan closely as possible and 
cook about \ an hour over a very low flame or in a slow oven. A 
spoonful of water may be needed from time to time to keep the 
meat from getting dry. Enough thin Tomato Sauce to half cover 
the meat may be used instead of the water, and served with the meat 
as gravy. 

ROAST BEEF 

Cuts from the loin or ribs make the best roasts. Wipe and 
trim the meat. Dredge with flour, salt, and pepper. Place, skin 
side down, in a roasting pan and put into a very hot oven. As soon 
as the meat is seared, reduce the heat, and cook slowly, allowing 20 
minutes to the pound for a medium sized roast. Baste every 10 
minutes. When half done, turn the roast over, dredge with flour 
and brown the skin side. Potatoes may be cooked and served with 
the roast as directed on page 18. 

ROAST BEEF GRAVY 
Remove from the roasting pan all but a few spoonfuls of the 
fat that has dripped from the roast. Make the gravy in this pan, 
adding an equal amount of flour and stirring until smooth and 
brown. Add water, allowing \ cup to each tablespoonful of flour 
and stir until it thickens. Cook 5 minutes. 

POT ROAST 

Pieces from the round, chuck or rump are suitable for pot- 
roasting. Wipe the meat with a cloth wrung out of cold water. 
Dredge with flour and brown on all sides in a small amount of fat in 
an aluminum or iron pan. Surround with boiling water, cover 
closely and boil 5 minutes. Reduce the temperature and cook be- 



MEAT 37 

low the boiling point until tender. Season with salt and pepper 
and cook 15 to 20 minutes longer. Make a gravy from the stock in 
which the meat was cooked. If desired, diced onions, carrots, tur- 
nips, celery, a few cloves, peppercorns, and a bit of bay leaf may be 
placed around the meat after adding the water. 

GRAVY 

2 tb. flour. 1 c. stock. 

Cold water. Salt and pepper to taste. 

Blend the flour with a little cold water, stirring until the lumps 
disappear. Add to the boiling stock and cook 5 minutes, stirring 
constantly. 

BEEF STEW 
2 lbs. beef. 6 medium potatoes. 

1 onion, sliced. 2 t. salt. 

\ c. carrot and turnip, Few grains pepper, 

diced. Hot water to cover. 

Wipe the meat, remove bone, cut into 1^-inch cubes. Dredge 
with flour and brown in a frying pan with the onion, using a small 
quantity of the fat. Turn the meat to sear it on all sides. Put in 
a kettle or double boiler, add bone and fat, and cover with hot wa- 
ter, rinsing the frying pan with some of the water. Cook below the 
boiling point until tender (2 or 3 hours), adding carrot and turnip 
1 hour and potatoes 35 minutes before serving. Season when ten- 
der. Remove bones and large pieces of fat. Dumplings may be 
added to stew 10 minutes before serving. The gravy may be thick- 
ened with a little flour blended with cold water. 

DUMPLINGS 

2 c. flour. 4 t. baking powder. 

i t. salt. About 1 scant c. milk. 

Mix and sift the dry ingredients, add milk slowly, mixing with 
a knife till a soft dough is formed. Drop into boiling stew by 
spoonfuls, dipping the spoon into the stew each time before taking 
up the dough. Let the dumplings rest on the meat and potato. 
Cover closely and steam 10 to 12 minutes without uncovering. 

BEEF LOAF 
2 lbs. beef. 1 to 3 eggs, slightly beaten. 

J lb. salt pork if desired. Few grains cayenne. 

5 to 10 slices of stale bread. Few drops onion juice. 
1 tb. lemon juice. 1 tb. minced parsley. 

2 t. salt. 



38 HANDBOOK OF RECIPES 

Wipe and trim the beef and pork; chop very fine. Wet the 
bread in stock or water and squeeze out the excess moisture. Add 
the bread, egg and seasoning. With the larger quantity of bread, 
use 3 eggs. Shape in a loaf, dredge with flour and bake about one 
hour. Have the oven hot enough to sear the surface of the loaf 
quickly and then reduce the heat. The salt pork may be omitted, 
if a little more salt is used and bits of butter are placed on top of 
the loaf. If desired, a little sage may be used instead of lemon 
juice and onion. Instead of dredging with flour, the loaf may be 
baked wrapped in oiled writing paper. 

MEAT PIE 
Cut remnants of left-over cooked beef or veal into inch cubes. 
Thicken the gravy with flour and season with salt and pepper. 
Place meat and gravy in a buttered baking dish. Have the mix- 
ture hot and cover with Baking Powder Biscuit dough, Pie Crust, 
or Mashed Potato. Bake in a hot oven. 

BAKED HASH 

1J c. chopped cooked meat. 1 t. chopped onion. 
1J c. chopped Boiled Potato. Salt and pepper to taste. 
i c. or less chopped fat Hot water or stock to moisten, 

from the meat. Buttered crumbs. 

1 tb. minced parsley. 
Mix all the ingredients except the crumbs, place in buttered 
baking dish, cover with buttered crumbs and bake in a slow oven 
until crumbs are brown. Cooked rice or Mashed Potato may be 
substituted for Boiled Potato. The onion may be omitted. 

CREAMED DRIED BEEF 

J lb. dried beef. 
2 c. Medium White Sauce. 
Tear the beef into small pieces, cover with cold water and heat 
slowly to the boiling point but do not boil. Drain and add to the 
White Sauce. If desired, a beaten egg may be stirred into the mix- 
ture just as it is removed from the fire. 

BROWNED CREAMED DRIED BEEF 
i lb. dried beef. 4 tb. flour. 

3 tb. butter. Few grains pepper. 

2 c. milk. 
Tear the beef into small pieces and brown it in the butter. Add 
flour, stirring until free from lumps. Add the milk and stir until 
it thickens. 



MEAT 



39 



SCALLOPED MEAT 

2 c. cooked chopped meat. 1 c. gravy or broth. 
1 or 2 c. soft stale bread 1 tb. minced parsley, if desired, 

crumbs. Few drops onion juice. 

Mix the meat, crumbs, gravy, and seasonings, adding salt and 
pepper if needed. Bake in a buttered dish until heated through and 
browned on top. 

MEAT SOUFFLE 

1J c. milk. 1 c. soft stale bread crumbs. 

2 tb. flour. 1 c. chopped cooked meat. 

1 tb. butter. 2 egg yolks, beaten. 

| t. salt. 1 tb. finely chopped parsley. 

Few grains pepper. 2 egg whites, beaten stiff. 

Make a sauce of the first five ingredients, add the crumbs and 
meat, beaten yolk, and parsley. Fold in the beaten whites, and bake 
in a buttered pudding dish in a moderate oven about 30 minutes. 
Serve at once. 

MINCED MEAT ON TOAST 
Chop left-over meat and heat in a well seasoned gravy or White 
Sauce. Pour over small slices of hot crisp toast. 

VEAL CHART 




CUTS OF VEAL 



1. Neck. 

2. Chuck. 

3. Shoulder. 

4. Fore shank. 

5. Breast. 



6. Ribs. 

7. Loin. 

8. Flank. 

9. Leg. 

10. Hind shank. 



40 HANDBOOK OF RECIPES 

VEAL 

Veal is the meat of calves killed when six to eight weeks old. 
It is less digestible and nutritious and more expensive than beef. It 
is on the market throughout the year, but is best in the spring. 
The flesh of good veal is pinkish in color and the fat is white. Veal 
requires thorough cooking. 

VEAL LOAF 

Make according to the directions for Beef Loaf, substituting 
veal for beef. If desired, season with nutmeg or sage instead of 
lemon juice and onion. 

VEAL CROQUETTES 

1J c. cooked veal. Pepper and cayenne. 

1 c. Thick White Sauce. Few drops lemon juice 

Salt. Few drops of onion juice. 

Chop the veal very fine and season to taste. Add Thick White 
Sauce made with 2<^ tb. butter, 4 tb. flour and 1 c. milk, and spread 
on a plate to cool. When cold, shape into cylinders or cones, roll 
in Fat-proof Coating and fry in deep fat. Drain on brown paper 
and serve hot. Chicken croquettes are made in the same way. 

FAT-PROOF COATING 

Roll the food to be fried in fine, dry sifted bread crumbs, then 
dip into egg beaten with 2 tb. water. Roll in crumbs. 

VEAL CUTLETS 

Wipe the meat and cut in pieces suitable for serving. Sprinkle 
with salt and pepper. Cover with Fat-proof Coating, and saute 
until well browned on each side. Drain off most of the fat, add a 
few spoonfuls of hot water, cover closely and continue cooking over 
a low fire until thoroughly cooked and tender. Veal chops may be 
cooked in the same way. 

MUTTON 

Mutton is the flesh of sheep killed when three years old. It 
should hang some time to ripen before being used. The flesh 
should be firm, fine grained and pink, and the fat hard and flaky. 
Lamb is used from six weeks to a year old and may be eaten soon 
after being killed. The flesh is lighter red than that of mutton and 
the end of the leg bone is rough at the joint. 



MEAT 
MUTTON CHART 



41 




CUTS OF MUTTON 



1. Neck. 

2. Chuck. 

3. Shoulder. 



Flank. 

Loin. 

Leg. 



ROAST LAMB OR MUTTON 
The leg of lamb or mutton is best for roasting. Wipe the 
surface with a cloth wrung out of cold water. Dredge with flour, 
salt, and pepper; place in a roasting pan, and cook until browned 
in a very hot oven. Turn the meat over and cook in a slow oven, 
allowing 25 minutes to the pound. Baste occasionally if the pan is 
uncovered. Gravy may be made in the pan after the roast is taken 
out. Remove the fat and pour 1 or 2 cups of hot water in the pan. 
Thicken with 2 to 4 tb. flour blended with a little cold water. Add 
salt and pepper if needed. Serve the roast with or without Mint 

Sauce ' MINT SAUCE 

3 bunches mint. J c. sugar. 

i c. vinegar. Few grains salt. 

Wash the mint and chop it very fine, or pound it in a mortar. 

Heat the vinegar, but do not boil it. Dissolve the sugar and salt in 

the hot vinegar and add the mint. 

STEWED LAMB OR MUTTON WITH RICE 
The neck or shoulder may be used. Wipe the meat with a 
cloth wrung out of cold water. Place in a kettle, cover with boil- 
ing water and boil 10 minutes. If desired, the meat may be rubbed 
with flour and browned on all sides in a little hot fat before adding 
the water. Reduce the heat, and cook below the boiling point until 
tender. This will take from 1J to 3 hours. When nearly tender, 
add the seasonings and, if desired, rice, which has been boiled until 
partly done. When tender, remove the meat to a platter, strain out 
the rice and serve with the meat or in a separate dish. Gravy 
may be made from the broth. 



42 HANDBOOK OF RECIPES 

PORK 

Pork is the meat of the pig. The flesh is light red and the fat 
white. Pork is more liable to disease than any other kind of meat 
and should be thoroughly cooked on this account. It should be 
used sparingly and only in cold weather. 

PORK CHART 




CUTS OF PORK 

1. Head. 5. Belly. 

2. Shoulder. 6. Ham. 

3. Back. 7. Ribs. 

4. Middle cut. 8. Loin. 

ROAST PORK 
The loin and ham are suitable for roasting. Wipe and trim 
the meat, dredge with flour, salt and pepper and place it on a rack 
in a roasting pan. Cook until well seared in a very hot oven. Re- 
duce the temperature and cook until the meat is thoroughly tender. 
This usually requires several hours. A little water may be kept in 
the bottom of the pan during roasting. Unless a covered pan is 
used, the meat should be basted occasionally. 

BACON 

Have the bacon sliced very thin. Remove the rind and place 
the slices in a fine wire broiler. Lay the broiler over a dripping 
pan and place in a hot oven; or cook until dry and crisp in a hot 
frying pan, draining off the fat as it cooks out. Drain on unglazed 
paper. Use the fat from the bacon for frying liver, eggs or po- 
tatoes. 

LIVER AND BACON 

Pour boiling water over the liver and let it stand 5 minutes. 
Drain and remove the thin outer membrane and the tough veins. 
Cut in pieces suitable for serving. Sprinkle with salt and pepper 
and roll in flour. Cook in hot bacon fat in a frying pan. Serve 
with bacon. 



Chick 



en 

TO DRESS AND CLEAN A CHICKEN 
Chickens should be dressed and cleaned immediately after 
being killed. They become more tender and have a better flavor if 
kept in a cold place about thirty-six hours before cooking. Singe 
off the hairs and remove the pinfeathers. If desirable to remove 
the tendons from the legs, it should be done before the feet are 
taken off. To do this, bend back the joint at the lower end of the 
drumstick, make an incision in the skin below the joint and insert 
a skewer under the tendons, one at a time, drawing them out. Cut 
off the head and feet. Scrub with warm water in which a little 
borax has been dissolved. Rinse in several waters. With a sharp 
knife or small scissors, cut the skin around the vent, and from this, 
cut the skin to the end of the breastbone. Make another incision at. 
the back of the neck. Draw away the skin in front and loosen the 
windpipe, gullet and crop. Just above the vent, insert the hand and 
gradually work the entrails loose from the inside. Take hold of the 
gizzard and draw out the entrails. In so doing, care must be 
taken not to break the gall-bladder. Be sure that the lungs and 
kidneys are removed. The gizzard, liver and heart constitute the 
giblets. These should be cleaned and used. Cut the gizzard 
through the thick part just to the inner lining, and peel back from 
the small sack inside. Remove the gall-bladder and a little sur- 
rounding tissue from the liver. Press the blood from the heart. 
Wash the giblets and stew them. They may be served whole or 
chopped and used in Gravy or Dressing. 

ROAST CHICKEN 

Select a plump young chicken. Dress and clean it as directed. 
Stuff with Dressing, seasoned with sage if desired. Sew the skin 
where it has been cut with white cord, and tie the wings and legs 
close to the body. Rub with salt, and, if desired, spread with but- 
ter and flour creamed together. Place on the rack in a dripping 
pan and brown in a hot oven. Then reduce the temperature, pour 
a little water in the pan, turn the chicken over and continue to cook 
until breast meat is tender, basting occasionally with the liquor in 
the pan. If covered after browning, it will require much less bast- 
ing. Make a gravy as directed for Roast Beef Gravy, adding 
chopped cooked giblets if desired. 

43 



44 HANDBOOK OF RECIPES 

STEWED CHICKEN 
An older fowl, unsuitable for roasting or frying, may be made 
tender by stewing. Dress and clean chicken as directed and cut it up 
as follows: Separate the legs and wings from the body, disjoint 
the legs, separate the breast from the back by cutting through 
the ribs at the joint and disjointing the collar-bone, and cut off the 
neck .as close to the back as possible. Cook in boiling water one 
minute, then simmer until tender, adding the salt and pepper when 
nearly done. The pieces may be rolled in flour and browned on all 
sides in a little hot fat before or after stewing. If desired, Dump- 
lings may be cooked in the broth. After they are done make 
gravy from the broth. 

CHICKEN OR VEAL PATTIES 

Cut cooked chicken or veal into small pieces and heat in an 
equal quantity of Medium White Sauce or gravy. Fill Patty Shells. 

FRIED CHICKEN 

Young tender chickens may be cooked in the following manner 
and are usually spoken of as being fried, although the process is 
really sauteing. Dress and clean a chicken as directed. It may be 
disjointed as for Stewed Chicken or divided into halves or quarters. 
Roll the pieces in flour or Fat-proof Coating, and brown them on all 
sides in a little fat in an iron or aluminum pan. When they are 
well browned, reduce to a very low temperature and drain off the 
superfluous fat. Sprinkle with salt and pepper, add a few spoon- 
fuls of water and cover the pan as closely as possible. Cook over 
a very low flame about one hour, or until tender. A spoonful of wa- 
ter may be needed from time to time to keep the chicken from get- 
ting dry. Gravy may be made in the pan after the chicken has 
been removed. 



Fish 



SELECTION OF FISH 
When fish is fresh the eyes are full and bright, the flesh is Arm 
and the gills are red. 

BAKED FISH 

Remove the scales carefully. Clean, wipe and dry the fish. Rub 

all over with salt. If desired, the bones may be removed, the fish 

stuffed with Dressing and sewed up. If a fish sheet is not at hand, 

put two strips of cotton cloth in the pan to help remove the fish 



FISH 45 

when baked. Lay the fish on its side in the pan or skewer into the 
shape of a letter S. If the fish is very dry, cut gashes on top and 
lay strips of bacon or salt pork in them and around the pan. 
Sprinkle the fish with salt and pepper and dredge with flour. When 
the flour begins to brown, baste with the fat in the pan and boiling 
water. The fish is done when the flesh separates easily from the 
bone. Bake about one hour. Lift carefully to a hot platter, draw 
out skewer and strings and serve with Drawn Butter or egg sauce if 
desired. 

DRESSING 

1 c. stale bread crumbs. Few drops onion juice. 

1 tb. melted butter. 1 tb. minced parsley. 
i t. salt. Water to moisten. 

Few grains pepper. 
Mix the ingredients in the order given, using enough water to 
moisten slightly. 

DRAWN BUTTER 

2 c. water or stock. 4 tb. flour. 
6 tb. butter. J t. salt. 

Few grains pepper. 
Make according to the directions for White Sauce, using the 
first method of combining. Omit 2 tb. of the butter until after 
the sauce is thickened and then stir it in. 

FRIED FISH 
Clean and dry the fish and, if desired, bone it. Rub with salt 
and pepper. Cut into pieces suitable for serving. Roll in Fat- 
proof Coating or flour and fry in deep fat or saute. Drain and 
serve. 

CREAMED FISH 

2 c. cooked fish. 
li c. Medium White Sauce. 
Remove the skin and bone, flake the fish with a fork and heat 
in White Sauce. Serve on toast. 

SCALLOPED FISH 

2 c. cooked fish. 1J c. Medium White Sauce. 

1 tb. minced parsley. Buttered crumbs. 

Remove skin and bone, flake the fish with a fork, mix with 
White Sauce and minced parsley. Put in a buttered baking dish, 
cover with buttered crumbs, and bake until crumbs are brown. 



46 HANDBOOK OF RECIPES 

SALMON LOAF 

1 lb. can salmon. 1 or 2 c. soft stale bread 
3 (or 2) eggs, beaten light. crumbs. 

2 tb. melted butter. Few drops lemon juice. 

1 c. Mashed Potatoes, Salt. 

if at hand. Cayenne. 

i c. milk. 1 tb. minced parsley. 

Remove oil, bones, and skin from fish. Mince it with a silver 
fork, rub in the butter, add seasoning and Mashed Potato. Soak 
the crumbs in the milk and add beaten egg. Add tiiis mixture to 
the fish and put into a well buttered mold. Steam one hour or bake 
in a moderate oven. Serve with Salmon, Tomato or White Sauce. 

SALMON SAUCE 

2 tb. butter or less. Salt. 

2 tb. flour. Cayenne. 

1 c. milk. Strained liquor from salmon. 

Make the same as White Sauce and add strained liquor from 
salmon. 

SALMON CROQUETTES 

1-J c. salmon. ^ t. salt. 

1 c. Thick White Sauce, or Few grains cayenne. 

1 c. left over Mashed Potato. Fat-proof Coating. 
% tb. lemon juice. 1 tb. chopped parsley, 

if desired. 
Break up the salmon; add the seasonings and White Sauce or 
Mashed Potatoes, and bread crumbs if used. Chill, shape into 
croquettes, dip in Fat-proof Coating and fry. Drain on unglazed 
paper. 

CREAMED CODFISH 

1 c. salt codfish. 3 tb. butter or less. 

2 c. milk. 4 tb. flour. 

Few grains pepper. 
Pick the codfish into small pieces and soak until soft in luke- 
warm water. Drain and add to White Sauce made from the but- 
ter, flour, pepper, and milk. The beaten yolk of an egg may be 
added just before serving, if desired. Serve on or with hot but- 
tered toast. 



FISH 47 

CODFISH BALLS 

1 c. salt codfish. 1 egg or none. 

2 c. potatoes (heaping). £ tb. butter. 

Few grains pepper. 
Pick the fish into small pieces and soak until soft in lukewarm 
water. While it is soaking, boil and mash the potatoes and season 
with butter, pepper, and beaten egg. Drain the fish, add to the po- 
tato mixture, and beat well. Shape into balls or cakes and fry or 
saute. Drain on unglazed paper and serve. Left-over Mashed 
Potatoes and many kinds of left-over fish may be used. 

TO CLEAN OYSTERS 

Drain off the liquor, straining it through a wire strainer, if it 
is to be used. Examine the oysters with the fingers to see that no 
bits of shell are left clinging to them. 

OYSTER SOUP 

1 pt. oysters. 4 c. Thin White Sauce. 

Other seasonings, if desired. 
Clean the oysters, add to the hot White Sauce, and heat with- 
out boiling until the oysters are plump. Serve immediately. 

PANNED OYSTERS 

1 pt. oysters. Salt if needed. 

2 tb. butter or more. Few grains cayenne. 
Clean the oysters. Melt the butter in a saucepan or chafing- 
dish, add the seasonings and the oysters. Heat the oysters until 
plump and the edges begin to curl. Serve on toast bars or wafers. 

SCALLOPED OYSTERS 

1 pt. oysters. 1 t. salt. 

i c. melted butter or less. J t. pepper. 

2 c. stale bread 5 or 6 tb. oyster liquor, 

crumbs. (or liquor and milk) . 

Mix the crumbs with salt, pepper, and butter; spread one- 
third of them on the bottom of a buttered baking dish, put in one- 
half of the oysters, another layer of crumbs, and the rest of the 
oysters, covering the top with the remaining crumbs. Pour over 
these the liquid. Bake about 20 minutes. The oysters should be 
plump in that time. 



48 HANDBOOK OF RECIPES 

CREAMED OYSTERS 

1 pt. oysters. 1J c. milk. 

3 tb. butter or less. Salt. 

4 tb. flour. Pepper. 

Make a White Sauce of the butter, flour and milk. Clean the 
oysters and put them into a saucepan with the strained liquor. 
Cook until plump and the edges begin to curl ; add to the hot White 
Sauce. Do not boil after oysters are added. Season to taste with 
salt and pepper. A few grains of celery salt or a tiny piece of 
mace may be added, if liked, when making the White Sauce. Serve 
on toast or in Patty Shells. 

OYSTER PATTIES 

Fill Patty Shells with hot Creamed Oysters. 

FRIED OYSTERS 
Large oysters are best for frying. Clean them as directed To 
Clean Oysters. Dry them between the folds of a clean cloth. 
Sprinkle with salt and pepper, dip in Fat-proof Coating and fry 
or saute. 



Soups 



Soups are divided into two classes; stock soups and cream 
soups. 

Soup Stock is prepared by cooking meat and bone in water in 
such a way as to draw out the juices and flavor. It is not usually 
desirable to clear the stock, as in so doing the nourishing part is 
removed. 

Creamed soups are made by adding cooked and strained vege- 
table pulp to thin White Sauce. Corn, tomatoes, peas, beans, 
celery, and potatoes are commonly used. Coarse tough parts of 
vegetables and many left-over materials may be utilized to ad- 
vantage in either stock or cream soup. 

SOUP STOCK 

3 lb. meat and bone. 1 onion diced. 

3 qt. cold water. \ bay leaf. 

\ c. diced carrot. 1 sprig parsley. 

\ c. diced turnip. 1 tb. salt. 

\ c. diced celery. 6 peppercorns or 
Few grains pepper. 



SOUPS 49 

Have bone sawed into one-inch lengths and split. Wipe meat 
and cut into inch cubes. Brown one-third of the meat in a little 
fat in the frying pan. Soak meat and bone in the water one hour ; 
then cook below the boiling point in the same water in a covered 
kettle 4 or 5 hours. About one hour before removing from fire, 
add vegetables and seasonings. When vegetables are very soft, 
strain the stock and cool. When the fat solidifies, remove it and 
use the stock for making different kinds of soup. Bones and broth 
from a roast or stew may be used to make stock even if no fresh 
meat is added. 

VEGETABLE SOUP 
Make Soup Stock, removing the bone and fat before adding the 
vegetables. Other vegetables and more water may be added if 
desired. 

TOMATO SOUP 
1 qt. stewed and strained 1 qt. Soup Stock, 

tomatoes. Salt. 

1 t. sugar. Pepper. 

Add tomatoes to boiling stock, with more water if needed ; 
season and serve with Croutons. 

BOUILLON 
1 qt. Soup Stock. 
White of 1 egg. 
Beat white of egg slightly and add it to the stock from which 
the fat has been removed. Heat to the boiling point, stirring con- 
stantly; boil 2 minutes without stirring, then simmer for 10 min- 
utes. Strain through a sieve, then through a cheese cloth ; reheat 
and serve. 

CREAM OF TOMATO SOUP 

2 c. tomatoes. 2 c. milk. 
1 t. sugar. 2 tb. flour. 

•J t. soda. 2 tb. butter or less. 

1 t. salt. Few grains pepper. 

1 slice onion. 
Cook tomato with onion, sugar, and salt, 5 minutes. Add soda 
and when the bubbling ceases, strain into a White Sauce made from 
the other ingredients. Serve immediately. 

CROUTONS 
Cut stale bread into \ inch slices and remove crusts. Cut 
slices into \ inch cubes; put into a pan and bake until delicately 
browned, lifting and turning occasionally. Serve with cream 
soups. 



50 HANDBOOK OF RECIPES 

CREAM OF CORN SOUP 

1 can corn. 2 tb. butter or less. 

2 c. water. 2 tb. flour. 

2 c. milk. 1 1. salt. 

1 slice onion. Few grains pepper. 

Chop or strain the corn, add water and onion, and simmer 
twenty minutes ; then rub through a sieve. Make a White Sauce of 
other ingredients and add the strained corn. Reheat and serve. 
This soup may be flavored with bay leaf if desired. 

CREAM OF PEA SOUP 

Make as directed for Cream of Corn Soup, substituting peas 
for corn and using less water and more milk if desired. 

CREAM OF CELERY SOUP 

Make as directed for Cream of Corn Soup, substituting 2 c. of 
chopped celery for the corn. Cook the celery until tender before 
adding it to the White Sauce. 

CREAM OF POTATO SOUP 

3 medium potatoes. 2 tb. flour. 

2 slices onion. 1£ t. salt. 

3 c. milk. J t. celery salt. 

3 tb. butter or less. Few grains pepper. 

Wash the potatoes and pare them. Cook with the onion in 
boiling salted water, until soft and allow the liquor to cook down. 
Rub through a sieve and add to a White Sauce made from the re- 
maining ingredients. Serve garnished with finely chopped pars- 
ley, if desired. 

BEAN SOUP 

1 c. dried lima or navy beans. 

1 small onion. 

2 c. milk or Thin White Sauce. 

Pick over the beans, wash, and soak them in cold water sev- 
eral hours. Simmer with the onion until tender. Press through a 
colander, add the milk or White Sauce and enough water to bring 
the soup to the proper consistency. If the White Sauce is not used, 
season with salt, pepper, and butter. A little minced parsley may 
be sprinkled over the top just before serving. 



Salad; 



Select fresh crisp vegetables and plants for salads. They 
should be thoroughly washed before using. Lettuce may be dried 
between the folds of a clean cloth. To keep salad plants, sprinkle 
with water, cover closely, and keep in a cold place. To freshen 
them, let stand an hour in a bowl of cold water. 

Salads should be combined just before serving, and all th» 
ingredients should be cold. Meat, fish, eggs, vegetables, and fruits 
are used in many combinations to make salads. 

To marinate a salad, cut materials into cubes and mix lightly 
with French Dressing or Cooked Salad Dressing thinned with 
cream. Chill one hour, then drain and arrange in a salad. 

COOKED SALAD DRESSING No. I 

3 tb. butter or less. 1 t. mustard. 

4 tb. flour. 3 tb. sugar. 

1 c. milk. Few grains cayenne. 
li t. salt, About \ c. vinegar. 

Yolks of 2 eggs or 1 whole egg. 
Make a White Sauce of the butter, flour, and milk. Mix the 
remaining dry ingredients. When smooth, rub into the slightly 
beaten egg and add half of the vinegar. Have the first mixture 
over water just below the boiling point and add the second mix- 
ture to it gradually, stirring all the time, add as much more vine- 
gar as needed. Use cold. If too thick, thin with cream or stiffly 
beaten white of an egg just before using. 

COOKED SALAD DRESSING No. II 

2 egg yolks. J t. salt. 

4 tb. sugar. Few grains pepper. 

1 t. mustard, J c. vinegar. 

1 t. cornstarch. 2 egg whites. 

Mix the dry ingredients with the yolks. Add the vinegar and 
cook until thick, stirring constantly. Beat the egg whites and fold 
into the mixture, and cook 2 minutes over a low flame, stirring all 
the time. 

51 



52 HANDBOOK OF RECIPES 

WHIPPED CREAM SALAD DRESSING 

1 c. whipped cream. J c. sugar. 

1 tb. vinegar or lemon juice. 
Add the sugar and vinegar or lemon juice to the stiffly beaten 
cream and serve with Fruit Salad. 

MAYONNAISE 

i t. mustard. . Yolk of 1 egg. 

i t. salt. 2 tb. lemon juice or vinegar. 

Few grains pepper. J to f c. olive oil. 
This may be made in a soup plate and stirred with a silver 
fork, or in a bowl and beaten with a Dover egg beater. Keep the 
ingredients cold during the process. Beat the yolk and add the 
dry ingredients, mixed and sifted. Add a few drops of oil at a 
time and beat steadily until thick, then alternate oil with a few 
drops of lemon juice, until both are used. The amount of oil is 
determined by the size of the yolk. The dressing should be quite 
thick when finished and should be kept in a cold place and served 
cold. 

QUICK MAYONNAISE 

1 egg. 2 tb. lemon juice or vinegar. 

i t. salt. 1 c. salad oil. 

1 t. sugar. Few grains cayenne. 

Have the materials and utensils very cold. Put the unbeaten 
egg f one-half of the lemon juice, and seasoning in a bowl with 
one-fourth of the oil. Beat with a few turns of a Dover egg beater ; 
add the remaining oil, one-fourth at a time, beating as before. 
Add the remaining acid. 

FRENCH DRESSING 

3 tb. olive oil. J t. salt. 

1 tb. vinegar. |- t. pepper. 

Paprika 
Mix the salt and pepper with the oil and enough paprika to 
color the dressing, then add the vinegar and beat till well mixed. 
Use immediately. 



SALADS 53 

DRESSED LETTUCE 
Wash and pick over the leaves of a head of lettuce. Dry by 
placing between the folds of a clean cloth. Arrange in a salad 
bowl and pour French Dressing or any desired dressing over the 
lettuce. Very firm head lettuce may be soaked in cold water, 
drained, and cut into quarters instead of being separated. 

COLE SLAW 
Remove the outer leaves from a small firm head of cabbage. 
Cut into fine shreds with a sharp knife or vegetable shredder. 
Cover with cold water and let stand from 20 to 30 minutes. Drain 
and dry on a clean cloth. Mix with enough French or Cooked 
Salad Dressing to moisten, or season with J c. vinegar, 2 tb. sugar, 
i t. salt and a few grains of pepper. Serve cold. A few chopped 
stuffed olives or a chopped green pepper may be added if desired. 

POTATO SALAD 
2 c. Boiled Potatoes diced. J c. diced celery. 
1 t. (or less) minced onion. J c. diced cucumber, or J c. radish. 
1 tb. minced parsley. 
Marinate the vegetables in Cooked Salad Dressing thinned with 
a little cream or milk. Chill, add parsley, and arrange on a bed 
of lettuce with Cooked Salad Dressing or Mayonnaise. 

CUCUMBER AND TOMATO SALAD 
Peel tomatoes and cut in halves. Place on a bed of lettuce and 
arrange slices of cucumber around them. Serve with Cooked or 
French Dressing, or Mayonnaise. 

TOMATO JELLY SALAD 

1 pt. hot strained tomato. \ t. salt. 

1^ tb. gelatin. \ t. sugar. 

J c. cold water. 

Soak the gelatin in the cold water, add to the hot tomato, and 
season. Pour into small cups which have been dipped in cold 
water. Chill and serve in place of fresh tomatoes on a bed of 
lettuce with any desired dressing. Garnish with celery or cucum- 
ber. 

If a more highly seasoned jelly is desired, cook the tomato for 
a few minutes with a small piece of bay leaf, a little celery salt, 
a few peppercorns, cloves, and a few grains of cayenne. Strain 
out before adding the soaked gelatin. 



54 HANDBOOK OF RECIPES 

BANANA SALAD 

Peel and scrape the bananas. Cut them in pieces or slice them. 
Arrange on a bed of lettuce and add Whipped Cream Salad Dress- 
ing or Cooked Salad Dressing. Garnish with nuts. 

FRUIT SALAD 

Fruits may be used in any desired combination to make salad. 
Pineapples, oranges, grapefruit, apples, bananas, cherries, straw- 
berries, peaches and Malaga grapes are frequently used. Cut large 
fruits in dice or small pieces and grapes in halves, removing the 
seeds. Nuts and marshmallows cut in pieces may be added to the 
fruit. Serve on lettuce with any desired dressing. Garnish with 
Whipped Cream Salad Dressing and fruit or nuts as desired. 

NOTES ON MAKING SANDWICHES 

Bread for sandwiches should be of a close texture and at least 
twenty-four hours old. It should be cut in thin, even slices and 
spread so that the edges match when the slices are laid together. 
If the butter is hard, it should be creamed before using. For dainty 
sandwiches, remove the crust and, if desired, cut into fancy shapes. 
Sandwiches may be kept from drying out by wrapping in oiled 
paper or a clean cloth wrung out of clear water. All sandwiches 
containing green vegetables should be put together just before 
serving. 

SUGGESTIONS FOR SANDWICH FILLINGS 

1. Sliced or pressed cold meat. 

2. Minced meat with dressing or seasoning. 

3. Bacon with lettuce and dressing. 

4. Lettuce with Mayonnaise. 

5. Lettuce with sliced cucumbers and dressing. 

6. Lettuce with Hard Cooked Eggs and dressing. 

7. Onions with French Dressing. 

8. Thin slices of cheese. 

9. Cream cheese with nuts. 

10. Cream cheese with pimentos or chopped olives. 

11. Chopped nuts with Cooked Salad Dressing. 

12. Peanut butter, with white or brown bread. 

13. Scraped beef, seasoned. (Raw or cooked.) 

14. Sliced pineapple. 

15. Chopped prunes and figs. 



Flour Mixtures 



Flour mixtures for baking are called batters, if thin enough 
to be beaten ; when stiff er they are called doughs. The proportions 
are approximately as follows : 

A pour batter requires 1 to 1J c. flour to 1 c. liquid. 

A drop batter requires 2 c. flour to 1 c. liquid. 

A soft dough requires about 3 c. flour to 1 c. liquid. 

A stiff dough requires 3 to 4 c. flour to 1 c. liquid. 

These mixtures may contain — eggs to enrich them; butter or 
other fat to make them tender ; salt, sugar, spice, etc., for flavor ; 
and, usually, a leavening agent. By varying the proportions of 
these ingredients, different kinds of bread, cake, and pastry are 
made. 

OVEN TESTS 

After the stove is heated, place a piece of white paper in the 
oven. 

A quick oven browns paper in 2 or 3 minutes. 
A moderate oven browns paper in 5 minutes. 
A slow oven browns paper in 7 minutes. 

LEAVENING AGENTS 

Flour mixtures would be hard and heavy when baked unless 
they contained some leavening agent. Air, steam, and carbon- 
dioxide are ordinarily used. 

Air is in everything that is baked. There is a large quantity 
of it in the flour after sifting, and more may be incorporated by 
beating, and by the addition of beaten eggs. 

Steam is formed from the water in mixtures while baking, 
causing them to puff up. Pop-overs and Cream Puffs depend al- 
most entirely on steam to make them light. 

Carbon-dioxide as a leavening agent is formed by baking pow- 
der and its substitutes and by yeast. 



55 



56 HANDBOOK OF RECIPES 

Leavening Agents 

I. Air — Obtained by beating or by adding beaten eggs. 
II. Steam — Obtained from liquid. 

III. Carbon-dioxide — Obtained from : 

1. Yeast. 

2. Soda and acid. 

(a) Soda and sour milk. 

(b) Soda and molasses. 

(c) Soda and cream of tartar (baking powder) . 

Baking Powder 
Baking powder is made of soda and an acid, mixed with a little 
cornstarch to keep them dry. When sour milk or molasses is used 
in baking, the acid in it takes the place of cream of tartar. Use 
one scant teaspoonful of soda to two cups of sour milk or to one 
cup of molasses. 

Yeast 
Yeast is a tiny plant, so small that it cannot be seen by the 
naked eye. Being a plant, it requires moisture, food, and a 
warm temperature. When it is planted in bread dough it grows and 
multiplies very fast, giving off the gas, carbon-dioxide, which 
makes the bread light. Yeast grows best at a lukewarm tempera- 
ture ; it is killed by the heat of baking or boiling, and cold retards 
its growth. Cakes of dry yeast may be kept for some time in a 
dry cool place. Compressed yeast must be kept with ice as it spoils 
quickly. When fresh it is an even light color and does not crumble 
when broken. 

BAKING POWDER 
1 lb. cream of tartar. 
\ lb. cornstarch. 
\ lb. baking soda. 
Dry the ingredients separately in a slow oven. Mix and sift 
six times. Place in air-tight cans and keep in a dry place. Baking 
powder should not be made at home unless great care is used to 
have the proportions correct. 

GRIDDLE CAKES 
2 c. flour. 1 egg yolk. 

I I. soda. 2 c. thick sour milk. 
1 1. salt. 1 egg white. 

Mix and sift the dry ingredients. Place the griddle where it 
will heat. Add half the milk to the dry ingredients and beat until 
smooth. Then add the rest of the milk and the beaten yolk and 



FLOUR MIXTURES 57 

lastly fold in the beaten white. Drop by spoonfuls on a hot slightly 
oiled griddle. If a soapstone griddle is used it should not be oiled. 
When the cakes are brown on the lower side and well puffed they 
should be turned to brown the other side. Serve immediately with 
butter and syrup. 

If no sour milk is at hand use If c. sweet milk, omit the soda, 
and add 3 t. baking powder and 1 1. melted butter. 

BREAD GRIDDLE CAKES 

2i c. soft stale bread crumbs. 1 c. flour. 

2 c. scalded milk. 2 t. baking powder. 
1 1. salt. 1 egg yolk. 

1 egg white. 
Soak the crumbs in the hot milk about 20 minutes. When the 
griddle is hot add to the soaked crumbs the beaten yolk and the dry 
ingredients which have been mixed and sifted. Fold in the stiffly 
beaten white and bake on a hot griddle. 

WAFFLES 
If c. flour. 1 c. milk. 

3 t. baking powder. 2 egg yolks. 

i t. salt. 1 tb. melted butter. 

2 egg whites. 
Mix the dry ingredients and add the milk gradually. Add the 
beaten egg yolks and the melted butter. Fold in the stiffly beaten 
whites and bake in an oiled waffle-iron until crisp and brown. Serve 
with butter and sugar, syrup, or Caramel Syrup. 

POP-OVERS 
1 c. flour. 1 scant c. milk, 

i t. salt. 2 eggs or 1. 

Put flour and salt in a bowl, stir in the milk gradually, so as to 
make a smooth mixture; add well-beaten eggs and beat with a 
Dover egg-beater two minutes. Pour into hissing-hot buttered pop- 
over cups, or small round iron gem pans. Bake in a hot oven 30 or 
35 minutes. 

.^MUFFINS 
If c. flour. 3 tb. melted butter or 

i t. salt. other fat. 

3 t. baking powder. 1 or 2 tb. sugar. 

1 egg. f c. milk. 

Mix and sift the dry ingredients; add the milk, beaten egg f 
and butter. Bake about 20 minutes in oiled muffin pans. Sugar 
may be omitted. 



58 HANDBOOK OF RECIPES 

CORN BREAD OR MUFFINS 
1* c. corn meal. £ t. salt. 

1 c. flour. 1 c. milk. 

I c. sugar. 1 egg or none. 

4 t. baking powder. 1 tb. melted butter or other fat. 
Mix and sift the dry ingredients, add the milk, beaten egg f and 
butter. Bake in a shallow pan or in gem pans. Part or all of the 
sugar may be omitted, if desired. 

GRAHAM OR WHOLE-WHEAT MUFFINS 

II c. graham or whole-wheat flour. J t. salt. 

1 tb. sugar. 1 tb. melted fat. 

2 t. baking powder. f c. milk. 

Mix and sift the dry ingredients. Add the milk and melted 
fat. Bake in gem pans 25 minutes. 

BAKING POWDER BISCUIT 
2 c. flour. 2 tb. lard, butter or other fat. 

4 t. baking powder. J t. salt. 

f c. milk (or milk and water). 
Mix and sift the dry ingredients. Work in the shortening 
with the tips of the fingers, or cut it in with knives. Pour in the 
milk gradually, lifting and turning the mass with a knife or spatula, 
so as to moisten it evenly. Use just enough milk to make a soft 
dough. Turn out on a floured board. Shape with the hands and 
pat or roll lightly f inch thick. Cut with a biscuit cutter dipped in 
flour. Bake in a hot oven 12 to 15 minutes. 

DROP BISCUIT 

Follow the directions for Baking Powder Biscuit, using just 
enough more milk to make a drop batter stiff enough to hold its 
shape. Drop by spoonfuls on an oiled pan. Bake in a hot oven. 

CHEESE BISCUIT 
2 c. flour. i t. salt. 

4 t. baking powder. i c. soft cheese. 

About 1 c. milk or water. 
Mix and sift the dry ingredients. Work in the cheese with 
tips of fingers or cut it in with knives. Pour in milk gradually, 
lifting and turning the mass with a knife or spatula, so as to mois- 
ten it evenly. Use just enough milk to make a soft dough. Turn 
out on a floured board. Shape with hands and pat or roll lightly 
until £ of an inch thick. Cut with a small biscuit cutter dipped 
in flour. Bake in a hot oven 12 to 15 minutes. 



FLOUR MIXTURES 59 

STEAMED BROWN BREAD 

1 c. white flour. f t. soda. 

1 c. cornmeal. 1 t. salt. 

1 c. graham flour. f c. New Orleans molasses. 

If c. milk. 
Mix and sift the dry ingredients and, if liked, return the bran 
to the mixture. Add milk and stir until smooth, then add molasses 
and mix well. Pour into buttered molds, having them 2 /$ full. 
Steam 3 hours or more. This bread may be made with sour milk 
by using 2 c. sour milk and If t. soda. 

BAKED BROWN BREAD 

4 c. graham flour. 1 t. baking powder. 

1 t. salt. \ c. brown sugar. 

1J t. soda. \ c. New Orleans molasses. 

2 c. sour milk. 
Mix as for Steamed Brown Bread and bake one hour in a 
moderate oven. This bread may be made with sweet milk if 1 t. 
soda is omitted and 6 t. baking powder are added. 

NUT BREAD No. I 

\\ c. graham flour. f t. salt. 

2 c. white flour. 1 c. broken nut meats, hickory. 
2 /z c. sugar. pecan or walnut. 

5 t. baking powder. 1^ c. milk. 

Measure the flour after sifting. Mix the dry ingredients, add 
the nuts, then the milk. Put in a buttered pan. Bake in a moder- 
ate oven. If it is to be used for sandwiches, Nut Bread is better 
the day after it is made. 

NUT BREAD No. II 
| c. sugar. \ t. salt. 

2J c. flour. 1 egg y beaten. 

4 t. baking powder. 1 c. milk. 

1 c. broken nut meats. 
Mix and sift the dry ingredients, and add the nuts. Stir in 
the milk and egg mixed. Bake in an oiled bread pan in a moderate 
oven 1 hour. 

NOTES ON MAKING YEAST BREAD 

1. During the mixing and rising of bread, the mixture 
should not be overheated or chilled, as heat kills yeast and cold 
retards its growth. 



60 HANDBOOK OF RECIPES 

2. If the batter is well beaten in mixing, the dough requires 
less kneading. 

3. Reasons for kneading dough: 

(1) To mix ingredients thoroughly. 

(2) To make it elastic. 

(3) To work in air. 

4. Have the dough covered while rising, to keep out the dust. 

5. The top of the dough may be brushed with water or fat to 
keep it from drying while rising. 

6. Dough that stands too long to rise makes sour bread. 

7. Allow one cup of liquid to a loaf of bread. Larger loaves 
than this quantity makes, are not likely to be thoroughly baked. 

8. Reasons for baking bread : 

(1) To kill the yeast. 

(2) To cook the starch. 

(3) To drive off carbon-dioxide and alcohol. 

(4) To make it palatable. 

9. When bread is done it should be taken out of the pan and 
allowed to cool uncovered where the air can reach it on all sides. 
Then it should be placed in a clean dry bread box. 

WHITE BREAD 

1 c. hot milk or water. 1 t. salt. 

1 tb. butter or other fat. J cake compressed yeast. 

1 tb. sugar. J c. lukewarm water. 

3 to 4 c. flour. 
The amounts given above make one loaf of bread. Mix the 
yeast with lukewarm water until smooth. Add salt, sugar and 
butter to the hot liquid. Allow this mixture to cool until lukewarm, 
add the dissolved yeast and enough flour to make a drop batter. 
Beat thoroughly. Add enough flour to make a soft dough, and 
knead it on a floured board until no longer sticky. Place it in a 
pan or bowl and keep it in a warm place until double in bulk. 
Shape into a loaf using little or no flour and place in an oiled bread 
pan ; brush the top with melted fat, let it rise until double in bulk, 
and bake from 45 minutes to one hour. If it is desirable to start 
the bread in the evening use about one-third as much yeast and 
allow the drop batter to stand in a warm place over night. In 
the morning add the remaining flour and proceed as directed. 



FLOUR MIXTURES 61 

GRAHAM OR WHOLE-WHEAT BREAD 

1 c. hot milk or water. j cake compressed yeast. 

1 tb. butter or other fat. £ c. lukewarm water. 

1 tb. sugar. 1J c. white flour. 

1 t. salt. Graham or whole- wheat flour. 

Follow the directions for making White Bread. Use white 
flour to make the batter and add enough graham or whole-wheat 
flour to make a soft dough. 

ROLLS 

1 c. milk. 2 tb. butter or other fat. 

i t. salt. \ cake compressed yeast. 

1 tb. sugar. \ c. lukewarm water. 

4 c. flour. 
Mix yeast with lukewarm water until smooth. Scald milk and 
add salt, sugar and butter. When this mixture is lukewarm, add 
the dissolved yeast and enough of the flour to make a drop batter. 
Beat thoroughly. Add enough flour to knead ; turn out on a floured 
board and knead 10 to 15 minutes, or until dough is no longer 
sticky. Return to oiled pan and set dough in a warm place to 
rise. When twice its bulk shape into rolls, using little or no flour. 
Divide the dough into small pieces of equal size and shape as de- 
sired. To make Parkerhouse Rolls take one at a time, roll it into 
a ball, then flatten it. Brush the top with a little butter, and make 
a crease through the center with the handle of a wooden spoon. 
Fold on the crease, pressing the edges lightly together. Place the 
rolls in an oiled pan leaving spaces between them. Brush with 
butter; let them rise until double in bulk and bake about 20 min- 
utes in a hot oven. 

RAISED MUFFINS 

1 c. scalded milk. \ cake compressed yeast dissolved, 
f c. cold water. in \ c. lukewarm water. 

2 tb. butter or other fat. 1 egg. 

i c. sugar. 4 c. flour. 

f t. salt. 
Add butter, sugar, and salt to the hot milk. Add cold water 
and when this mixture is lukewarm add the dissolved yeast, the 
well-beaten egg f and the flour. Beat thoroughly, cover, and let rise 
over night. In the morning beat slightly and put into buttered 
muffin pans having them % full. Let the mixture rise to the top 
of the pans and bake in a hot oven. 



62 HANDBOOK OF RECIPES 

BREAD STICKS 

1 c. milk. \ cake compressed yeast. 

i c. butter or other fat. J c. lukewarm water. 

1\ tb. sugar. White of 1 egg, if desired. 

£ t. salt. Flour. 

Mix yeast with lukewarm water until smooth. Scald milk and 
add salt, sugar and butter. When the mixture is lukewarm add 
the yeast dissolved and enough flour to make a drop batter. Add 
the white of egg well beaten and beat thoroughly. Add enough 
more flour to knead, turn out on a floured board and knead 10 to 
15 minutes, or until dough is no longer sticky. Return to oiled 
pan and set in a warm place to rise. When twice its bulk divide 
the dough into pieces the size of small biscuits. Shape into sticks 
by rolling each piece under the palm of the hand on the board. 
Place on a buttered sheet and let rise. Start baking in a hot oven, 
then reduce the heat to let the sticks become crisp and dry. Serve 
with soup or salad. 

FRESHENED BREAD 

Stale bread or rolls may be freshened as follows : Place them 
in a steamer and steam until heated through and then dry them in 
a hot oven, or moisten the surface with a little water and heat 
them in the oven. 

TO PREPARE CRUMBS 
Soft bread crumbs may be prepared by picking soft stale 
bread in pieces. Dry crumbs are made by grinding pieces of bread 
which have been thoroughly dried in the oven. They may be kept 
for some time in covered glass jars. 

TOAST 

Cut stale bread in J to ^ inch slices. Place on the rack in the 
broiling oven, or over a flame, and toast until brown on one side, 
then turn and brown the other side. If very dry toast is desired, 
it may be made in the oven. Serve hot with butter. 

MILK TOAST 
1 c. hot milk. 1 tb. butter. 

J t. salt. 4 slices of hot toast. 

Butter the toast and place in a dish. Salt the milk and pour 
it over the toast. It may be necessary to use a little more hot milk 
than the recipe calls for. 



FLOUR MIXTURES 63 

CREAM TOAST 
2 c. milk. 1 tb. butter or less. 

2 tb. flour. J t. salt. 

5 slices of bread. 
Make a white sauce from the first four ingredients. Toast the 
bread golden brown on each side. Place in a dish and pour the 
White Sauce between and over the slices. If desired, the toast 
may be dipped in hot salted water before adding the sauce. 

FRENCH TOAST 

2 c. milk. i t. salt. 
6 to 8 slices of stale bread. 3 eggs. 

Beat the eggs slightly, and add with the salt to the milk. Cut 
the slices of bread in halves. Dip the pieces, one at a time, in the 
mixture and saute. Serve hot, with syrup, if desired. 

SPANISH TOAST 

6 to 8 slices stale bread. 1 t. sugar. 

3 eggs. i t. salt. 

2 c. cold cooked tomato. Few grains pepper. 

Beat the eggs slightly, and add with the seasonings to the to- 
mato. Cut the the slices of bread in halves. Dip the pieces, one at 
a time, in the mixture and saute. Serve hot. 

NOTES ON MAKING CAKE 

Cakes are divided into two classes — butter cakes, and those 
made without butter, or sponge cakes. 

Sponge cake includes angel cake, lady fingers, and the several 
kinds of sponge cakes. True sponge cake requires no baking 
powder, but depends entirely on the air held by the eggs to make it 
light. In many recipes, however, fewer eggs are called for and 
some baking powder is added. To prepare pans for sponge cake, 
line the bottom with unbuttered paper and leave the sides unbut- 
tered. Sponge cakes require a slow oven because, — (1) it takes a 
long time for them to heat through; (2) they burn easily; and, 
(3) containing a large proportion of egg, they are toughened by 
too high a temperature. Allow sponge cake to cool in the pan in 
which it was baked, inverting the pan with the ends supported 
above the table. 

In making butter cakes it is best to cream the butter thorough- 
ly before adding the sugar. The whole egg, well beaten, may be 
added just after the sugar; or the whites, stiffly beaten, may be 
reserved and folded in at the last. Cakes are made tough, if beaten 



64 HANDBOOK OF RECIPES 

after the flour is added. For this reason it is best to put in the 
flavoring before adding the flour. Butter cake may be varied in 
many ways, — by the addition of chocolate or other flavoring; by 
spices, fruit or nuts; and by different frostings and fillings. It 
is safer to line the bottom of pans with paper, but the pans need 
not be buttered. In putting the mixture into the pans, if it is 
spread higher on the sides than in the center, the cake will be level 
when baked. A slightly hotter oven is required for small and 
layer cakes than for loaf cakes. 

USES FOR STALE CAKE 

Stale cake may be used as pudding. Remove the icing, cut the 
cake into pieces suitable for serving and steam until heated through. 
Serve with a hot sauce. The icing may be used in the sauce. 

Stale cake may be crumbled and added to Soft Custard, or 
baked in Baked Custard. 

Stale Sponge Cake may be cut in bars and used in Charlotte 
Russe in place of Lady Fingers. 

SPONGE CAKE No. I 

6 egg yolks. Grated rind of ± lemon. 

1 c. sugar. 1 c. flour. 

2 tb. lemon juice. i t. salt. 

6 egg whites. 
Beat the yolks with a Dover beater, add the sugar gradually 
and continue beating. Add lemon juice and rind, then add the 
flour, stirring just enough to mix. Fold in the egg whites after 
beating them with the salt. Bake in a slow oven in an unbut- 
tered pan, having the bottom lined with paper. 

SPONGE CAKE No. II 

1 c. sugar. 7 egg whites. 

1 c. flour. i t. cream of tartar. 

5 egg yolks. i t. of salt. 

1 t. vanilla. 
Measure the flour after sifting, as usual. Mix with the sugaT 
and sift 4 times. Beat the yolks until thick. Add salt to the 
whites, beat until foamy, add sifted cream of tartar and beat un- 
til' stiff. Beat in the yolks and vanilla and fold in the flour and 
sugar mixture, part at a time. Bake in a slow oven in an unbut- 
tered pan, having the bottom lined with paper. 



FLOUR MIXTURES 65 

HOT WATER SPONGE CAKE 

Yolks of 4 eggs. f c. milk. 

iy 3 c. sugar. 2 c. flour. 

2 tb. lemon juice. -J t. salt. 

Grated rind of \ lemon. 2f t. baking powder. 

Whites of 4 eggs. 
Beat the yolks until thick, add half the sugar gradually, and 
continue beating with a Dover beater; add the lemon juice and 
rind and beat in the remaining sugar, then stir in the hot water. 
Add this mixture part at a time to the flour, baking powder and 
salt sifted together, stirring only enough to mix the ingredients. 
Beat the whites of the eggs until stiff, and fold them into the mix- 
ture. Pour into an unbuttered pan, having the bottom lined with 
paper. Bake one hour in a slow oven. The cake is done if it 
springs back when pressed lightly with the finger tips. One egg 
makes almost twice as much in this recipe as in true Sponge Cake. 

JELLY ROLL 

3 eggs. 1 t. baking powder. 
J c. sugar. J t. salt. 
\ tb. milk. 1 c. flour, 
i t. vanilla. 1 tb. melted butter. 

Beat eggs until light in the bowl in w T hich the cake is to be 
mixed. Add sugar gradually and continue beating. Add milk and 
flavoring, then the flour, baking powder, and salt, sifted together, 
and lastly the melted butter. Pour into a large shallow pan hav- 
ing the sides buttered and the bottom lined with buttered paper. 
Spread the mixture evenly, having it only \ inch thick. Bake in a 
moderate oven 12 minutes. Turn out on a clean cloth freshly 
wrung out of hot water. Quickly remove the paper and with a 
sharp knife trim off the edges. Spread with jelly softened to the 
proper consistency. Roll up and wrap with paper to hold the 
shape. 

ANGEL CAKE. 

1 c. egg whites (about 8). It. cream of tartar. 

1 c. granulated sugar. \ t. vanilla or almond flavoring. 

1 c. flour. i t. salt. 

Sift the flour before measuring, as usual, and sift again 4 
times with the sugar. Add salt to the whites, beat until foamy, 
add sifted cream of tartar, and beat until stiff and dry. Then 
add the flavoring. Fold in the flour and sugar and turn into an 
unbuttered angel cake pan, having the bottom lined with paper. 



66 HANDBOOK OF RECIPES 

Bake in a slow oven until the surface springs back when pressed 
lightly with the finger tips. When the cake is done, place the pan, 
bottom up, on a wire rest to cool. 

PLAIN CAKE. 

i c. butter or 6 tb. other fat. 2 c. flour. 

1 c. sugar f c. milk. 

2 eggs or 1. 2J t. baking powder. 

i t. flavoring. 
Cream the butter and add the sugar gradually; add eggs well 
beaten, then the flavoring, and mix thoroughly. Add the flour and 
milk alternately, having the baking powder sifted with the flour. 
Do not beat the mixture after the flour is added, but stir just enough 
to mix the ingredients. Put in loaf or shallow pans and bake in a 
moderate oven until it shrinks from the sides of the pan, and 
springs back when pressed lightly with the finger tips. Put to- 
gether with different fillings or f rostings, from which the cake then 
takes its name. Other fat may be substituted for butter, using % 
less and adding J t. salt. This recipe makes one large layer. 

WHITE CAKE 
1 c. butter or % c. other fat. 4 c. flour. 
If c. sugar. 4 t. baking powder. 

H c. milk. Whites of 4 eggs. 

1 t. flavoring. 
Cream the butter and add the sugar gradually, then the flavor- 
ing. Add the flour and milk alternately, having the baking powder 
sifted with the flour. If other fat is substituted for butter, add \ 
t. salt. Fold in the stiffly -beaten whites. Bake in two layers and 
combine with any desired filling and frosting. 

SOUR CREAM CAKE 
2 eggs. \ t. vanilla, or 

f c. sugar. 1 t. cinnamon and \ t. cloves. 

1 c. thick sour cream. 2 c. flour. 
\ t. salt. \\ t. baking powder. 

-J t. soda. 
Beat eggs in the bowl in which the cake is to be mixed, add the 
sugar, cream, and flavoring, and continue beating. Mix and sift 
the flour, baking powder, soda, and salt, and the spices, if used. 
Add this mixture to the one in the bowl and mix only enough to 
make the batter smooth. Bake in two layers, in a loaf, or in small 
pans. 



FLOUR MIXTURES 67 

NUT CAKE 
Use the recipe given for Plain Cake and add f cup of walnut 
or hickory nut meats, or blanched almonds broken in pieces. 

SPICE CAKE 

Use the recipe given for Plain Cake or for Sour Cream Cake, 
adding 1 t. cinnamon, £ t. nutmeg, and -J t. cloves to the flour. 

CHOCOLATE CAKE 

Use the recipe given for Plain Cake or for Sour Cream Cake, 
adding 2 ounces of melted chocolate to the mixture; or add £ c. 
cocoa, omitting £ c. flour. 

GOLD CAKE 
£ c. butter. 1 c. flour. 

i c. sugar. 2 t. baking powder. 

4 egg yolks J c. milk. 

\ t. vanilla or grated rind of \ lemon, or both. 
Cream the butter, add the sugar gradually ; add the yolks well 
beaten, then the flavoring, and mix thoroughly. Add the flour and 
milk alternately, having the baking powder sifted with the flour. 
Bake as a loaf, or in muffin tins. 

TEA BARS 

2 eggs. 6 tb. butter or other fat. 

1 c. sugar. \ c. flour. 

2 sq. chocolate. 1 t. vanilla. 

1 c. broken nut meats. 
Beat the eggs and beat in the sugar part at a time. Melt the 
butter and chocolate together over hot water and add to the first 
mixture. If little or no butter is used add a few grains of salt. 
Add vanilla, nuts, and flour. Spread on a buttered shallow pan 
•J inch thick and bake like cake in a moderate oven. When cool 
cut into small bars. These bars are suitable to serve at receptions 
or teas. 

BOILED FROSTING 

1 c. sugar. 1 t. vanilla, or 

\ c. water. \ tb. lemon juice. 

White of 1 egg. 

Dissolve sugar in water, then boil without stirring until syrup 

threads when dropped from the tip of the spoon. See Notes on 

Making Candy. Cool slightly and pour syrup gradually on the 

stiffly-beaten white of egg, beating constantly; add flavoring and 



68 HANDBOOK OF RECIPES 

continue beating until of right consistency to spread. Too much 
beating makes the frosting rough ; if not beaten long enough it will 
run. If the whites of two eggs are used, the frosting does not 
stiffen so quickly, and is a little more easily made by the inexpe- 
rienced. 

FROSTING MADE WITH YOLKS 
Follow the directions for Boiled Frosting, substituting 2 well 
beaten yolks for the white of egg. 

CHOCOLATE FROSTING No. I 

Follow the directions for Boiled Frosting or Frosting Made 
With Yolks, adding 2 oz. of melted chocolate after the egg and 
syrup have been combined. 

CHOCOLATE FROSTING No. II 

1J oz. chocolate. 1 c. powdered sugar. 

i c. milk. Yolk of 1 egg. 

\ t. vanilla. 
Melt the chocolate over hot water and add half of the sugar. 
When well mixed add the milk and the rest of the sugar, then the 
beaten yolk. Cook the mixture over hot water until it thickens, 
stirring constantly. Allow it to cool a little, add the vanilla and 
spread on cake. 

QUICK FROSTING 
About 1 c. confectioners sugar. \ t. flavoring. 
2 tb. hot milk. \\ tb. cocoa, if desired. 

Sift the sugar and stir it part at a time into the hot milk and 

flavoring until the mixture is of the proper consistency to spread. 

If the cocoa is used, add it with the first half cup of sugar. 

CREAM FILLING. 
i c. sugar. 2 eggs. 

-J c. flour. 2 c. scalded milk. 

i t. salt. 1 1. vanilla. 

Mix dry ingredients and add the scalded milk gradually. Cook 
15 minutes in a double boiler, stirring constantly until thickened. 
Pour over slightly beaten eggs, mix well and return to double boiler. 
Cook 2 minutes over water just below the boiling point. Remove 
from fire, cool slightly, and flavor. 

CHOCOLATE CREAM FILLING 
Melt 1J squares of chocolate and add to Cream Filling, using 
1 c. sugar in place of J c. 






FLOUR MIXTURES 69 

DOUGHNUTS 

4 c. flour. 2 tb. melted fat. . 

i t. salt. 1 scant c. sugar. 

4 t. baking powder. 1 c. sweet milk. 

i t. cinnamon or nutmeg. 2 eggs. 

Mix and sift the dry ingredients, reserving one cup of flour. 
Mix milk and beaten egg and add to the dry mixture. Add the melted 
fat and mix in as much of the remaining cup of flour as is needed 
to make a soft dough. Chill the dough and roll out, part at a time, 
on a well floured board. Cut and fry a few at a time. Drain on 
unglazed paper. Roll in powdered sugar, if desired. 

For Sour Milk Doughnuts substitute 1 c. sour milk and i t. soda 
for the sweet milk and baking powder. 

NOODLES 

1 egg. 

Flour. 
Beat the egg slightly and add enough flour to make a very stiff 
dough. Knead on a slightly floured board and roll the dough out 
into a sheet about as thin as paper. Cover with a clean cloth and 
allow it to stand for 20 minutes. Roll up in the form of jelly roll 
and cut in very thin slices. Unroll these small pieces and spread 
them to dry. When thoroughly dry, they may be packed in glass 
jars. When ready for use, cook 20 minutes in boiling salted water; 
drain and add to soup stock or serve as a vegetable. 

TIMBALE CASES 

1 c. flour. \ c. milk. 
\ t. salt. 1 egg. 

1 1. sugar. 1 tb. olive oil. 

Mix dry ingredients, add half the milk, and beat until the mix- 
ture is smooth, then add the rest of the milk, the egg, and the oil. 
Heat the timbale iron in hot fat, deep enough to cover it. Have a 
cup % full of the batter. Wipe the superfluous fat from the bottom 
of the iron, dip it into the batter and quickly place in the hot fat. 
Fry until a delicate brown and slip the case off on unglazed paper. 
If the fat is too hot or not hot enough, the batter will not adhere to 
the iron. Fill with creamed chicken, sweetbreads, oysters, mush- 
rooms or peas. 

FRITTER BATTER 

1J c. flour. % c. milk. 

2 t. baking powder. 1 egg. 

i t. salt. 



70 HANDBOOK OF RECIPES 

Mix and sift dry ingredients. Add well beaten egg to milk and 
stir this mixture into the dry ingredients, adding part at a time. 
For fruit fritters add 3 tb. powdered sugar to the dry ingredients. 

APPLE FRITTERS 

Core and pare 2 apples of medium size and cut into dice, rings 
or slices. Sprinkle with sugar and lemon juice and let stand a few 
minutes. Drain and mix with Fritter Batter. Drop by spoonfuls 
into deep fat and fry, a few at a time until a delicate brown. Drain 
on unglazed paper. Sprinkle with powdered sugar. Serve im- 
mediately. 

BANANA FRITTERS 

Cut bananas in halves lengthwise and in thirds crosswise and 
proceed as for Apple Fritters. 

CREAM PUFFS 
i c. butter. 4 eggs. 

1 c. boiling water. 1 c flour. 
Have the hot water and butter in a sauce pan ; bring to the boil- 
ing point; add the flour all at once and stir over the fire until the 
mixture forms a ball. Cool slightly and add the unbeaten eggs, one 
at a time, beating in each until thoroughly mixed. Drop by spoon- 
fuls on a buttered tin sheet, one and a half inches apart. If a glazed 
surface is desired, brush with white of egg before baking. Bake 30 
to 35 minutes in a moderate oven. If not sufficiently baked they will 
fall. When cool, cut a slit in the top or side and fill the puff with 
sweetened whipped cream or Cream Filling. This recipe makes 
about 18 small cakes. 

ECLAIRS 

Use Cream Puff mixture, shaping it in cakes about 4 inches 
long and 1 inch wide. Bake as directed for Cream Puffs and fill 
with Cream Filling, Chocolate Cream Filling or sweetened whipped 
cream flavored with vanilla. Cover the top with frosting. 

WASHINGTON CREAM CAKE 

i c. butter or other fat. If c. flour. 

f c. sugar. 2J t. baking powder. 

2 egg yolks. \ c. milk. 

\ t. vanilla, lemon or Few grains salt, 

orange extract. 2 egg whites. 

Cream the butter and add the sugar gradually, then the beaten 
yolks and the flavoring. Have the flour and the baking powder 
mixed and add to first mixture, about i at a time, alternating with 



FLOUR MIXTURES 71 

the milk. Fold in the egg whites after beating them with the salt. 
Bake in two or three layers. When cool spread Cream Filling be- 
tween the layers and sift powdered sugar over the top. 

GINGERBREAD 
£ c. butter or other fat. 3 c. flour, 

f c. boiling water. 1 t. soda. 

1 c. New Orleans molasses. \ t. salt. 

1 egg well beaten. 1 tb. ginger. 

i c. sugar if desired. 
Melt the butter in the water, and add molasses and egg. Add 
this mixture, part at a time, to the dry ingredients, mixed and 
sifted. Bake in a shallow buttered pan in a slow oven. 

SOUR MILK GINGERBREAD 

\ c. sour milk. 2 c. flour. 

| c. New Orleans molasses. 1 t. soda. 

1 egg. 1 tb. ginger. 

i t. salt. 2 tb. butter or other fat, melted. 

Mix milk and molasses, add the beaten egg and the dry ingred- 
ients mixed and sifted. Add the melted butter. Bake in shallow 
buttered pans. 

GINGER SNAPS 

1 c. New Orleans molasses. £ t. soda. 

i c. fat. 1 tb. ginger. 

3J c. flour. 1 t. salt. 

1 t. cinnamon. 
Heat the molasses to the boiling point, and pour it over the 
shortening. Add the dry ingredients mixed and sifted. Chill 
thoroughly. Place one-fourth of the mixture on a slightly floured 
board, and roll out one-eighth inch thick. Cut with a small round 
cutter first dipped in flour. Place on an oiled tin sheet and bake 
in a moderate oven. Keep the mixture cool until baked. 

MOLASSES COOKIES 
4 to 5 c. flour. 1 t. soda. 

1 t. salt. 2 t. baking powder. 

2 t. ginger. 1 c. molasses. 
1 t. cinnamon. 1 c. milk. 

i c. fat melted. 
Mix 4 c. flour with the other dry ingredients. Mix the molas- 
ses, milk and shortening, and add to the dry mixture. Add enough 



72 HANDBOOK OF RECIPES 

more flour to make a very soft dough. Chill thoroughly. Roll out, 
part at a time, on a floured board. Bake on a buttered tin sheet in 
a moderate oven. 

SUGAR COOKIES 
J c. butter or 6 tb. other fat. J c. milk. 

1 c. sugar. 2 t. baking powder. 

1 egg. About 3 c. flour. 

i t. vanilla, if desired. 
Mix as directed for Plain Cake, adding \ t. salt if butter is not 
used. When stiff enough to roll, turn out, part at a time, on a 
floured board and roll one-fourth inch thick. Keep board and 
rolling pin floured. Cut with floured cutter. A sprinkling of nut- 
meg may be added after the cookies are cut. Bake 15 minutes on 
shallow pans. 

DROP CAKES 

\ c. butter or 6 tb. other fat. \ c. milk. 

\ c. sugar. 2£ c. flour. 

1 egg. 3 t. baking powder. 

\ t. vanilla. 
Mix as directed for Plain Cake, adding -J t. salt if butter is not 
used. Other flavoring, as suggested for Nut, Spice or Chocolate 
Cakes, or grated lemon rind or raisins, may be substituted for 
vanilla or used with it. Drop by spoonfuls on unbuttered shallow 
pans about 2 inches apart. Bake in a hot oven about 12 minutes. 
Drop cakes make a very good substitute for cookies and are much 
more quickly made. 

APPLE DUMPLINGS 

Use Baking Powder Biscuit dough or Pie Crust. Roll out and 
cut into 5 inch squares. In the center of each square place one 
small apple, pared and cored, or one-half apple sliced. Sprinkle 
with sugar and cinnamon and dot with butter. Draw up the edges 
of dough over the apples and press them together firmly. Steam 
for one hour or bake in a hot oven. Serve with Hard Sauce, or 
cream and sugar. 

PEACH DUMPLINGS 

Follow the directions for making Apple Dumplings, substi- 
tuting peaches which have been pared and stoned for the apples. 



FLOUR MIXTURES 73 

DUTCH APPLE CAKE 

2 c. flour. 1 egg. 

i t. salt. 1 scant c. milk. 

3 t. baking powder. 2 sour apples. 
J c. butter or other fat. 2 tb. sugar. 

i t. cinnamon. 
Mix dry ingredients except sugar and cinnamon, cut or rub in 
butter, add milk and beaten egg. Spread \ inch thick on a shallow 
pan. Pare and cut apples in sections lengthwise, lay in rows on the 
dough with the sharp edges pressed lightly into the dough. If de- 
sired, sprinkle the top with the sugar and cinnamon. Bake in a hot 
oven 25 to 30 minutes. Serve hot with Lemon Sauce or Hard Sauce. 

LEMON SAUCE 

2 c. hot water. Grated rind and juice of 1 lemon. 

1 c. sugar. 1 tb. butter. . 

2 tb. cornstarch or 3 tb. flour. 
Mix sugar and cornstarch, add boiling water, and boil 10 min- 
utes, stirring while it thickens. Remove from fire and add butter, 
lemon juice, and rind. 

ORANGE SAUCE 

Make the same as Lemon Sauce and flavor with orange, omit- 
ting part or all of the lemon. 



HARD SAUCE 



\ c. butter. 



2 c. powdered sugar, sifted. 

1 t. vanilla, or J t. lemon extract and % t. vanilla. 
White of 1 egg, if desired. 
Cream the butter and add the sugar gradually, then the flavor- 
ing and the beaten egg white. If egg is not used omit J c. of sugar. 

RAISIN SAUCE 
\\ tb. butter. 1 c. water. 

\ c. sugar. 2 t. flour. 

i c. raisins. 2 tb. lemon juice. 

Wash, seed, and chop the raisins. Simmer in the water 15 
minutes. Blend the flour with a little cold water and add to the 
raisins, stirring while the mixture thickens. After cooking 5 min- 
utes, remove from the fire, beat in the butter and the sugar, and 
add the lemon juice. Serve hot on hot pudding. 



74 HANDBOOK OF RECIPES 

FRUIT SAUCE 

1 c. fruit juice. 1 tb. sugar. 

i tb. butter. 1 tb. flour, or f tb. cornstarch. 

Heat the fruit juice. Mix the flour and sugar and blend with 
the hot fruit juice. Boil 10 minutes, stirring while it thickens. Re- 
move from the fire and beat in the butter. If the sauce requires it, 
add more sugar and a little lemon juice. 

VANILLA SAUCE 

2 c. hot water. 1 tb. butter. 
1 c. sugar. 1 t. vanilla. 

2 tb. cornstarch, or 3 tb. flour. 
Mix the sugar and cornstarch, add boiling water, and boil 10 
minutes, stirring while it thickens. Remove from the fire y beat in 
the butter and add vanilla. 

COTTAGE PUDDING 
2i c. flour. 1 egg. 

4 t. baking powder. y 3 c. sugar. 
i t. salt. 4 tb. melted butter or other fat. 

1 c. milk. 
Mix and sift the flour, baking powder, and salt. Beat the egg 
and add the sugar, butter, and milk. Stir this mixture, part at a 
time, into the dry mixture. Bake about 20 minutes in a shallow 
oiled pan. The pudding is done when it shrinks from the sides of 
the pan. Serve hot with Lemon Sauce. 

SNOW BALLS 
i c. butter. 2J c. flour. 

1 c. sugar. 3J t. baking powder. 

i c. milk. Whites of 4 eggs. 

Cream the butter and add the sugar gradually. Have the flour 
mixed and sifted with the baking powder and add alternately with 
the milk to the first mixture. Fold in the stiffly-beaten whites of 
eggs. Steam 35 minutes in small buttered cups. Serve with a 
Fruit Sauce. 

STRAWBERRY SHORTCAKE 
1J c. flour. 3 tb. shortening. 

3 t. baking powder. 1 qt. strawberries. 
■J t. salt. \ to 1 c. sugar. 

\ c. milk or milk and water. 
Wash, drain, and hull the berries. Cut in halves and sprinkle 
with sugar. The best ones may be saved whole for garnishing. Mix 
and sift the flour, baking powder, and salt, adding 1 tb. of sugar, if 



FLOUR MIXTURES 75 

desired. Work in the shortening with the tips of the fingers or cut 
it in with knives. Pour in the milk gradually, using just enough to 
make a soft dough. Lift and turn the mass with a knife or spatula, 
so as to moisten it evenly, and work it as little as possible. Turn 
out on a floured board. Divide into two parts and pat or roll lightly 
so as to make two layers, each about f inch thick. Place one on a 
buttered pan, brush with melted butter and cover with the other. 
Bake in a hot oven. When done, separate the layers and spread 
with sugared berries between and on top. Serve with or without 
plain or whipped cream. 

ORANGE SHORTCAKE 
Make the same as Strawberry Shortcake, using the sweetened 
pulp from oranges, instead of berries, between the layers and on 
top ; or Meringue may be piled roughly on top and then browned in 
the oven. 

PEACH COBBLER 
Heat stewed peaches, sweeten to taste, and place in a buttered 
baking dish. Cover with Baking Powder Biscuit mixture or Pie 
Crust. Bake in a hot oven. Serve with cream, or Fruit Sauce. 

STEAMED FRUIT PUDDING 

2 c. flour. 1 egg beaten. 

3 t. baking powder. J c. melted butter or other fat. 
i t. salt. 1 scant c. milk. 

2 apples cut in eighths or small cubes, or 
1 c stewed cherries, or 1J c. figs. 
Mix and sift dry ingredients, add milk, egg, and melted butter, 
mixed. Put in buttered cups or small molds, first a tablespoon of 
batter, then a few pieces of apple or fig, or a few cherries drained 
from their juice, repeating until mold is % full. Steam 2 hours. 
Serve with Hard Sauce, Fruit Sauce, or cream. 

SUET PUDDING 

1 c. finely chopped suet. li t. salt. 

1 c. molasses. i t. ginger. 

1 c. water or milk. i t. cloves. 

3 c. flour. i t. nutmeg. 

1 t. soda. 1 t. cinnamon. 

1 c. raisins or currants. 
Mix and sift dry ingredients. Add molasses and milk to suet. 
Combine the mixtures and add raisins. Steam in a buttered mold 3 
hours. Serve with Lemon or Hard Sauce. 



76 HANDBOOK OF RECIPES 

PIE CRUST 

1 c. flour. 4 tb. lard or other fat. 

i t. salt. Cold water. 

The amounts given above make one medium sized crust. It 
may be made with less shortening if baking powder is added. Mix 
the flour and salt. Cut in the shortening with two knives or rub it 
in with the fingers. Add water a few drops at a time. Do not use 
any pressure, but give time for the flour to absorb the water. The 
mixture should be barely moist enough to stick together. Too much 
water makes a tough crust. Work in the ragged edges, handling 
as little as possible. Place the dough on a slightly floured board, 
turn it over and roll it with light strokes to make it a little larger 
than the pan in which it is to be baked. It should be lifted and 
turned occasionally to prevent sticking to the board. Line a pan 
with the dough, being careful not to stretch it nor to leave air 
bubbles under it. In making a single crust, press the dough over 
the edge of the pan and trim with a knife, then build up a rim as 
follows : First moisten the edge and lay a half inch strip of dough 
over it ; press the layers lightly together, shaping the rim with the 
fingers or marking it with a fork. In baking a single crust, before 
filling with a cooked mixture, prick a few holes in the bottom to 
prevent large bubbles from forming. To cover a pie moisten the 
edge of the lower crust and lay on an upper crust which has been 
perforated to allow steam to escape. Press the edges lightly to- 
gether. Bake in a hot oven. 

LEMON PIE 

1 c. sugar. 2 egg yolks. 

J c. flour. Juice and grated rind of 

i t. salt. one lemon. 

2 c. boiling water. 1 t. butter. 

Mix flour, sugar, and salt, and blend with the hot water. Cook 
directly over the fire 5 minutes, stirring constantly. Place over hot 
water and add the butter and beaten egg yolks. Cook 2 minutes, 
remove from fire, and add strained lemon juice and grated rind. 
Have ready a Pie Crust, previously baked, and fill with the above 
mixture when it is cool. Cover with Meringue. Bake in a slow 
oven until delicately browned. 

MERINGUE 
Whites of 2 eggs. \ tb. lemon juice, or 

2 tb. powdered sugar. \ t. vanilla. 

Beat the whites until light, add the sugar gradually and con- 



FLOUR MIXTURES 77 

tinue beating. Add the flavoring. Spread the mixture roughly on 
pie or pudding. Bake in a slow oven until delicately browned. 
Meringue may be floated on hot water and browned, and then 
placed on a pie or pudding. 

CUSTARD PIE 
2 eggs. J t. salt. 

J c. sugar. If c. scalded milk. 

Few grains nutmeg. 
Beat the eggs slightly, add the sugar, salt, and milk. Line a pan 
with Pie Crust and build up a rim. Brush inside with a little egg 
white, reserved from eggs used in the filling. Bake the crust in a 
hot oven long enough to harden this coating, pour in the filling, and 
reduce the temperature of the oven to cook the custard and finish 
baking the crust. 

PUMPKIN PIE 

1J c. steamed and strained \ t. cinnamon. 

pumpkin. \ t. ginger. 

\ c. brown sugar. J t. nutmeg. 

1 1. salt. 1 or 2 eggs. 

1 c. hot milk. 

Mix the pumpkin, sugar, salt, and spices. Add the eggs, beaten 
slightly, and then the milk. If two eggs are used, \ c. more milk 
or cream may be added. Prepare crust as for Custard Pie and 
bake until filling is firm. 

RHUBARB PIE 
2 c. rhubarb. 2 tb. flour. 

1 c. sugar. 4 t. salt. 

1 tb. butter. 1 egg. 

1 t. lemon juice. 
Wash the rhubarb and cut into \ inch pieces without peeling. 
Mix the sugar, flour, salt, slightly beaten egg, and lemon juice. 
Add to the rhubarb and bake between crusts. 

APPLE PIE 

4 or 5 sour apples. Few grains cinnamon or nutmeg. 

4 c. sugar or more. 1 t. butter or more. 
Line a pie pan with crust. Pare, core, and slice the apples and 
lay them on it. Sprinkle with sugar, and nutmeg, or cinnamon. 
Dot with butter. Moisten edges of lower crust and cover with 



78 HANDBOOK OF RECIPES 

upper crust, pressing the edges together. The upper crust should 
always be perforated to allow steam to escape. Bake 40 to 45 min- 
utes in a moderate oven. 

PATTY SHELLS 

Line small patty pans with Pie Crust, or invert pans and cover 
bottom and sides with crust. Prick a few holes in the bottom to 
prevent large air bubbles from forming, and bake. When ready 
to serve, fill with a hot creamed mixture. 



Miscellaneous Desserts 



BAKED INDIAN PUDDING 

4 c. scalded milk. • 1 t. salt. 

i c. cornmeal. 1 t. ginger. 

i c. New Orleans molasses. \ t. cinnamon. 

Stir the hot milk into the cornmeal. Add molasses, salt, and 
spices, and cook in a double boiler for 20 minutes. Pour into a but- 
tered pudding dish and bake in a slow oven 2 hours. 

BREAD PUDDING 

1 c. cubes of stale bread. \ c. sugar. 

2 c. hot milk. 1 tb. butter or less. 
1 egg, slightly beaten. F. g. nutmeg, 

jl t. salt. or 1 t. flavoring. 

\ c. seedless raisins, if desired. 
Put the bread and milk in a buttered baking dish and let it 
stand a few minutes. Mix the egg, sugar, salt and flavoring, and 
add to the first mixture ; add the raisins, if used, and dot the top 
with butter. Set the dish in a pan of hot water and bake in a slow 
oven until firm and delicately browned on top. Serve with any 
desired sauce, or with cream and sugar. 

CHOCOLATE BREAD PUDDING 

Follow the directions for Bread Pudding, adding \ oz. of bitter 
chocolate or 1 tb. cocoa and flavor with vanilla, omitting the raisins. 
If chocolate is used melt it and mix with part of the sugar and 
enough of the hot milk to thin the mixture. Add to the bread and 
milk. If cocoa is used mix it with the sugar. 



MISCELLANEOUS DESSERTS 79 

CREAMY RICE PUDDING 

4 c. milk. J t. salt. 

i c. rice. Few grains nutmeg, or 

J c. sugar. grated rind of J lemon. 

Wash rice and mix with other ingredients in a buttered pud- 
ding dish. Cover and bake slowly from 2 to 3 hours. When the 
rice is puffed, remove the cover and stir in the brown crust as it 
forms. 

RICE PUDDING 
2 c. cooked rice. £ c. seeded raisins, 

f c. milk. Grated rind of J lemon. 

£ c. sugar. 
Mix ingredients and bake in a buttered pudding dish until 
thickened and brown. Serve with cream or Vanilla Sauce. 

RICE AND APRICOT PUDDING 
1 c. rice. 2 tb. butter. 

1 t. salt. | lb. dried apricots. 
Si c. boiling water. £ c. sugar. 

Wash the apricots and soak over night in sufficient cold water 
to cover them. Cook in the same water in a double boiler until soft, 
and add the sugar. Let them stand some time in the sweetened 
juice. Cook the rice as directed under Steamed Rice. Put a layer 
in a buttered baking dish, then add a layer of apricots ; repeat until 
dish is full, having rice on top. Dot with butter. Reserve one cup 
of juice for sauce. Pour the remaining juice on the pudding until 
it may be seen through the top layer, using a little water if neces- 
sary. Bake about 15 minutes in a moderate oven. Serve with a 
sauce made from the apricot juice, following the directions for 
Fruit Sauce. 

SCALLOPED APPLES 
4 c. sliced apples. J t. nutmeg, or 

i c. melted butter. ^ t. cinnamon. 

2 c. soft stale bread crumbs. \ c. sugar. 

Grated rind and juice of 1 lemon. 
Mix the crumbs, melted butter, spice, sugar, and rind and 
juice of lemon. Spread \ of this mixture in the bottom of a but- 
tered baking dish; then alternate with layers of apple, having 
crumb mixture on top. If the apples are not very juicy, add enough 
water to moisten. Bake covered about 35 minutes in a moderate 
oven. Remove the cover and brown the crumbs. Serve with cream 
and sugar or sauce. 



80 HANDBOOK OF RECIPES 

RHUBARB PUDDING 
4 c. rhubarb. 

4 or 5 slices bread, buttered. 
1 c. sugar. 
Wash the rhubarb and cut it into 1 inch lengths, but do not 
peel it. Cut the slices of bread into cubes, mix lightly with the 
rhubarb and sugar and bake in a buttered pudding pan about 20 
minutes. The pan should be covered during the first 10 minutes. 

APPLE MERINGUE 

6 apples. 3 egg whites. 

1 pt. Soft Custard. £ c. powdered sugar. 
Core, pare, and bake the apples, keeping a very small amount 

of water in the pan. Baste occasionally. When the apples are ten- 
der, pour the Soft Custard over them. Cover with Meringue made 
from the egg whites and the powdered sugar, and brown in a pan 
of cool water in a slow oven ; or float the Meringue in a pan of hot 
water and brown it, then lift onto the pudding. 

APPLE TAPIOCA 

f c. tapioca. J t. salt. 

Cold water. J c. sugar. 

2J c. boiling water. 7 sour apples. 

If pearl tapioca is used, wash and soak in cold water one hour 
or more. (Minute tapioca need not be soaked.) Pour over it the 
boiling water, add the salt and cook in a double boiler until trans- 
parent. Pare and slice apples, put into a baking dish, sprinkle the 
sugar over them and, if liked, add a little lemon juice or cinnamon. 
Add the cooked tapioca and bake in a moderate oven until the 
apples are very soft. Serve with sugar and cream. Apricots may 
be substituted for apples. 

TAPIOCA CREAM 

2 tb. tapioca. i t. salt. 
Cold water. -J c. sugar. 

1 pt. milk. 2 egg whites. 

2 egg yolks. \ t. vanilla. 

If pearl tapioca is used, soak it for an hour in sufficient cold 
water to cover (minute tapioca needs no soaking) ; add the milk, 
and cook in a double boiler until the tapioca is transparent. Mix 
egg yolks, salt, and sugar; stir the hot mixture into them, return 
to double boiler, and cook 2 minutes, or until it thickens slightly. 
Remove from fire, add the flavoring and beaten whites. Cool and 
serve. 



MISCELLANEOUS DESSERTS 81 

PRUNE PUDDING 

\ lb. prunes. \ t. cinnamon. 

2 c. cold water. \\ c. boiling water. 

1 c. sugar. \ c. cornstarch. 

1 tb. lemon juice. 
Pick over and wash the prunes. Soak several hours in the cold 
water and cook covered in the same water until soft. Remove 
stones and add sugar, cinnamon, and boiling water. Mix corn- 
starch with enough cold water to pour easily and add to the hot 
prune mixture, stirring constantly. Cook directly over the fire 
until thick, then place over hot water. Add lemon juice and con- 
tinue to cook for 20 minutes. The stiffly-beaten whites of 1 or 2 
eggs may be folded in, if desired. Mold and serve cold with cream. 

PRUNE WHIP 

\ lb. prunes. \ tb. lemon juice. 

\ c. sugar. Whites of 5 eggs. 

Pick over and wash the prunes, soak in cold water, then cook in 
same water until soft. Remove stones and chop prunes, add sugar 
and cook 5 minutes, or until of the consistency of marmalade. Fold 
prune mixture and lemon juice into the stiffly-beaten whites of eggs. 
Pile lightly on a buttered pudding pan; set in a pan of hot water 
and bake 20 minutes in a slow oven. Serve cold with cream or Soft 
Custard. 

SOFT CUSTARD 

2 c. scalded milk. \ c. sugar. 
Yolks of 3 eggs. \ t. salt. 

\ t. vanilla. 
Beat the yolks slightly and mix with the sugar and salt, then 
slowly add the scalded milk, stirring constantly. Cook until it thick- 
ens over water just below the boiling point. Flavor and cool. If 
the custard should curdle place it in a pan of cold water and beat 
it with a Dover beater. 

BAKED CUSTARD 

1 qt. scalded milk. \ t. salt. 

4 eggs or 3. It. vanilla, or 

\ c. sugar. Few grains nutmeg. 

Beat the eggs slightly, stir in the sugar and salt, then, slowly, 
the hot milk. When the sugar is dissolved, add the flavoring and 
pour into serving dishes. Set them in a pan of hot water and bake 
in a slow oven until firm. Do not allow the water in the pan to boil. 



82 HANDBOOK OF RECIPES 

FLOATING ISLAND 

Make Soft Custard and fold in stiffly-beaten whites of eggs, or 
pile Meringue on top. 

CORNSTARCH MOLD 

4 c. milk. 6 tb. cornstarch. 

4 tb. sugar. J t. salt. 

1 t. flavoring. 
Heat the milk in a double boiler. Mix the cornstarch, sugar, 
and salt together in a bowl. Add hot milk a little at a time, stir- 
ring all the while. Pour into the double boiler, stir while it thick- 
ens and then cook covered 20 minutes. Remove from the fire and 
add the flavoring. Turn into a mold that has been wet with cold 
water. Cool and serve with cream and sugar. 

CHOCOLATE MOLD 

Proceed as for Cornstarch Mold, using % c. sugar. Melt 1 
square of chocolate, add to it J c. boiling water and stir and cook 
until perfectly smooth. Add this to the cornstarch and milk mix- 
ture just before removing from the fire. In place of chocolate 2 
tb. cocoa may be used by adding it to the dry ingredients. Flavor 
with vanilla. 

CORNSTARCH MERINGUE 

Follow the directions for Cornstarch Mold. Upon removing 
from the fire fold in the stiffly-beaten whites of 3 eggs with the 
flavoring. Mold and serve with Soft Custard. 

CORNSTARCH CUSTARD 

1 qt. scalded milk. 3 egg yolks. 

I c. cornstarch. 1 t. vanilla. 

J t. salt. 3 egg whites. 

I c. granulated sugar. 4 tb. powdered sugar. 

Mix the cornstarch, granulated sugar, and salt together thor- 
oughly in a bowl. Add the hot milk, a little at a time, stirring all 
the while. Pour into the double boiler, stir while it thickens and 
then cook covered 20 minutes. Beat the yolks slightly and blend 
with part of the cooked mixture, then pour into the double boiler 
and cook 2 minutes, stirring constantly. Add the flavoring and 
pour into a baking dish. Cover with a Meringue made from the 
whites of eggs and the powdered sugar. Brown slightly in a slow 
oven. 



Gelatin 

Gelatin is obtained by boiling animal tissue. It is present in 
soup stock, as may be easily seen by the jelly-like mass which 
is formed when the broth is allowed to cool. It is carefully 
prepared for market and is sold in three forms, granulated, shred- 
ded, and in sheets. It is a light, easily digested food and is used 
to prepare many attractive desserts. It is particularly valuable in 
invalid cookery. 

In preparing gelatin dishes the following rules should be care- 
fully observed: 

1. It should be soaked in cold water. 

2. It should be dissolved in hot liquid. 

3. It should never be allowed to boil. 

4. It should be quickly cooled after dissolving in hot water. 

5. It should be carefully covered to protect it from bacteria. 

6. It should be kept in a cool place to become firm. 

7. Care should be taken not to add too much acid, as it pre- 
vents the gelatin from hardening. 

LEMON JELLY 

2^ tb. granulated gelatin. 2^ c. hot water. 

i c. cold water. 1 c. sugar. 

i c. lemon juice. 
Soak the gelatin in the cold water until soft. Make a syrup by 
boiling the hot water and sugar ; remove from the fire and add the 
soaked gelatin. When the mixture is partly cool, add the lemon 
juice, and pour into a mold which has been wet with cold water. 
Chill until firm, and serve with or without cream. To remove from 
the mold place for an instant in hot water and then turn out on 
a dish. 

FRUIT GELATIN 

Make as directed for Lemon Jelly, adding fresh or cooked 
fruits. Grapes, cherries, strawberries, raspberries, peaches, 
oranges, bananas and pineapples are used. The amount of lemon 
juice may be decreased and fruit juice may be substituted for part 
of the water. 

83 



84 HANDBOOK OF RECIPES 

APRICOT JELLY 

i lb. dried apricots. Juice of 1 lemon. 

2 c. cold water. 1 tb. granulated gelatin 

1 c. sugar. soaked in \ c. cold water. 

Pick over and wash the apricots. Soak in the cold water 
several hours and then cook in the same water until soft. Rub 
through a sieve, add the sugar and enough water to make 2£ c. 
Boil a minute, remove from the fire, add the soaked gelatin, and, 
when partly cool, the lemon juice. Pour into a mold which has 
been wet with cold water. Chill until firm, and serve with or 
without cream. 

SNOW PUDDING 

1^ tb. granulated gelatin. 1 c. sugar. 

i c. cold water. J c. lemon juice. 

1 c. boiling water. Whites of 3 eggs, beaten stiff. 

Soak the gelatin in cold water. Make a syrup by boiling the 
hot water and sugar. Remove from the fire and add to the soaked 
gelatin. When the mixture is partly cool, add the lemon juice. 
Stir occasionally until it begins to thicken, then beat with a Dover 
egg-beater until frothy, add the beaten whites, stand in pan of 
ice water and continue beating until stiff enough to hold its shape. 
Pile lightly on a serving dish and serve with Soft Custard. 

CHARLOTTE RUSSE 

1J tb. granulated gelatin. J c. powdered sugar. 

I c. cold water. Whip from 3J c. cream. 

J c. scalded cream. 1 t. vanilla. 

6 lady fingers. 
Soak the gelatin in the cold water until soft and dissolve in the 
hot cream. Add the sugar and vanilla and set the bowl containing 
the mixture in ice water, stirring until it begins to thicken. While 
it is still soft fold in the whip from the cream, adding about -J at 
a time. Pour the mixture into a mold lined with lady fingers or 
Sponge Cake. Chill thoroughly. 

ORANGE CHARLOTTE 

1^ tb. granulated gelatin. Juice of 1 lemon. 
-J c. cold water. 1 c. orange juice and pulp, 

i c. boiling water. Whites of 3 eggs, or 

1 c. sugar. whip from 1 c. cream. 

Soak the gelatin in the cold water until soft and dissolve in 
the hot water. Add the sugar, lemon juice, orange juice and pulp 



FROZEN DESSERTS 85 

and a little grated rind. Set the bowl containing the mixture in 
ice water, stirring until it begins to thicken. Beat until light, add 
the beaten whites or whip from cream and continue beating until 
stiff enough to drop. Put in a mold lined with lady fingers or sec- 
tions of orange. Chill and serve with or without whipped cream. 

FRUIT CHARLOTTE 

Follow the recipe given for Orange Charlotte, using in place of 
the orange 1 c. stewed peach, pineapple or apricot, or 1 pt. fresh 
strawberries or raspberries rubbed through a sieve. 



Frozen Desserts 



DIRECTIONS FOR FREEZING 
4 parts finely crushed ice. 1 part rock salt. 

Put the mixture to be frozen in the can, put in the paddle, 
place the cover, and adjust the can in the freezer. Pound the ice 
in a strong cloth or bag, and put it in the freezer, alternating with 
layers of salt, or ice and salt may be mixed before freezing. The 
salt and ice should come a little higher than the mixture in the 
can. Turn the crank slowly and steadily until the mixture is partly 
frozen, then turn faster. Remove the dasher when the mixture is 
frozen. Cover carefully, and if possible, allow it to stand an hour 
to ripen, before serving. 

LEMON ICE 
i c. lemon juice. 4 c. water. 

1J c. sugar. Grated rind of 1 lemon. 

Make a syrup of sugar and water, boiling 5 minutes. Cool and 
add juice and rind. Strain and freeze. 

LEMON SHERBET 

Add the stiffly-beaten white of 1 egg to the above when the 
mixture is frozen to the consistency of mush, and continue freez- 
ing. 

MILK SHERBET 

1 qt. milk. li c. sugar. 

J c. lemon juice. 
Mix the sugar and the strained lemon juice. , Add the milk 
slowly, stirring all the while. Freeze according to directions. 
Orange juice may be substituted for part of the lemon juice. 



86 HANDBOOK OF RECIPES 

VANILLA ICE CREAM 
2 c. scalded milk. 1 egg. 

1 tb. flour. i t. salt. 

1 c. sugar. 1 qt. thin cream. 

2 t. vanilla. 
Mix the dry ingredients and add the scalded milk. Cook 20 
minutes in a double boiler, stirring constantly until thickened. 
Pour over slightly beaten egg, mix well and return to double boiler. 
Cook 2 minutes over water just below the boiling point. Remove 
from the fire, cool, add cream and flavoring. Freeze. 

CHOCOLATE ICE CREAM 

2 c. milk. J t. salt. 

2 tb. flour. 1 t. vanilla. 

1 c. sugar. 1 qt. thin cream. 

1 egg. 2 sq. shaved chocolate. 

Mix the dry ingredients and add the scalded milk gradually. 
Cook until thick, stirring constantly. Stir in the chocolate and 
cook until smooth. Pour over the slightly beaten egg, mix well, 
and cook 2 minutes over water just below the boiling point. Cool, 
add cream, and freeze. 

JUNKET ICE CREAM 

Make Vanilla or Chocolate Junket according to directions on 
page 29, using twice as much sugar and flavoring as the recipe calls 
for. When firm, freeze. One-fourth part cream may be added 
before freezing, but is not necessary. 

FRUIT ICE CREAM 

For a fruit cream, crushed berries, peaches, apricots, pineapple, 
etc., may be added to Vanilla or Junket Ice Cream (omitting the 
vanilla) after the mixture is partly frozen. If fruit is added at 
first, the cream may curdle. 

FRUIT MOUSSE 

\ tb. granulated gelatin. \ c. fruit juice, or 

1 tb. cold water. 1 c. juice and pulp. 

\\ tb. hot water. \ tb. lemon juice. 

\ c. sugar. 1 c. heavy cream. 

Soak the gelatin in cold water and dissolve it in hot water. 

Dissolve the sugar in the fruit juice without heating. Add the 

pulp, if used, and gelatin, and stir occasionally until it begins to 

thicken. Whip the cream and fold into the mixture. Put in a 



CANDY 87 

mold which has been dipped in cold water, spread an oiled paper 
over the top, large enough to extend over the edges. Cover closely 
and pack in equal parts of ice and salt. Let stand 3 to 6 hours. 
To remove from mold, dip into hot water for an instant and turn 
out on a serving dish. This quantity serves 6 people. 



Candy 



NOTES ON MAKING CANDY 

When sugar and a liquid are boiled together, a syrup is formed 
which is a foundation for candy. By varying the proportions and 
the length of time for boiling, and by the addition of other mate- 
rials, such as eggs, butter, chocolate, nuts and flavorings, various 
candies are made. 

TESTS FOR SYRUP 

As syrup boils, it gradually becomes thicker and hotter. For 
each kind of candy the syrup should boil to a certain stage. 
This may be determined by testing in various ways, the most 
accurate of which is by the use of a candy thermometer. The 
simplest method for home use, however, is to drop a little of the 
syrup into a cup of cold water, and to find out its consistency by 
working between the fingers or striking against the side of the 
cup. Before the syrup can be tested in cold water it reaches a 
point called the thread stage. This is the first instant that it 
forms a thread when dropped from the tip of a spoon. 

Following is a table of temperatures with their corresponding 
tests : 



103° 


C. 


216° 


F. 


Small thread. 


110° 


C. 


224° 


F. 


Long thread. 


115° 


c. 


238° 


F. 


Soft ball. 


119° 


c. 


248° 


F. 


Hard ball. 


146° 


c. 


290° 


F. 


Crack. 


277° 


c. 


350° 


F. 


Caramel. 



MOLASSES TAFFY 

\ c. New Orleans molasses. 1 tb. vinegar. 

1 c. sugar. i tb. butter. 

Mix the ingredients and cook until it becomes brittle when 
dropped in cold water. Pour in buttered pans. When cool, pull 
until it becomes a light color. Cut or break into pieces. 



88 HANDBOOK OF RECIPES 

FONDANT 

2-| c. sugar. \ t. cream of tartar. 

| c. hot water. 

Put sugar, water, and cream of tartar in saucepan. Heat 
gradually and stir occasionally until dissolved, but do not stir after 
boiling begins. When completely dissolved, wash off sugar adher- 
ing to sides of pan with a damp cloth. Cook covered for 5 minutes. 
Remove cover and boil until a soft ball is formed when dropped 
in cold water. Pour out on a platter and, when almost cold, beat 
until creamy and knead. It may be kept for some time if packed 
in a dish and covered. 

Fondant is the foundation for cream candies and may be 
colored and flavored as desired. 

MINT WAFERS 

Melt soft Fondant over hot water. Flavor with peppermint 
and drop from the tip of a spoon on oiled paper. The wafers may 
be colored, and flavored with wintergreen, lemon or pistachio, if 
desired. 

STUFFED DATES 

Select firm, unbroken dates. Wash them and remove the 
seeds. Fill the cavity with Fondant or nut meats. 

CHOCOLATE CREAMS 

Fondant. Bitter or Confectioner's Chocolate. 

Roll the Fondant in balls or any desired shapes. Place on 
sheets of oiled paper, and allow the surface to dry slightly. Melt 
the chocolate in a deep, narrow dish over hot water. Lift the 
balls, one at a time, on a fork or knitting needle, dip into the 
melted chocolate and dry on oiled paper. For a thick coating have 
the Fondant balls quite cold and the chocolate not too hot. If a 
sweet coating is desired use confectioner's dipping chocolate. 

NUT BRITTLE 

1 c. nut meats. 1 c. sugar. 

Few grains salt. 
Spread the nuts on a shallow buttered pan. Melt the sugar 
in a frying pan over a low flame, stirring constantly until amber- 
colored but not scorched. Add the salt and quickly pour over 
the nuts. 



CANDY 89 

CHOCOLATE FUDGE 

2 c. sugar. 2 tb. butter. 

% c. milk. 2 squares chocolate. 

1 t. vanilla. 
Mix the sugar, milk and chocolate. Heat slowly and boil until 
a soft ball is formed when a little syrup is dropped into cold water. 
Add the butter, remove from fire and let stand until cold. Beat 
until creamy and turn out on buttered plates. Mark into squares. 

VANILLA CARAMELS 

2 c. sugar. J c. butter. 

i c. corn syrup. 1 t. vanilla. 

i c. milk. J c. nuts, if desired. 

Cook the sugar, milk and corn syrup to the soft ball stage, 
add the butter and continue cooking to the hard ball stage. Re- 
move from the fire, add vanilla and nuts and pour into buttered 
pans. When cool, cut into squares and wrap each caramel in oiled 
paper. 

CHOCOLATE CARAMELS 

Use recipe for Vanilla Caramels. Add 2 squares of chocolate 
to the sugar, milk and corn syrup and heat the mixture slowly to 

melt the chocolate before boiling begins. 

♦ 

SALTED NUTS 

Use almonds or unroasted peanuts. To blanch them, cover with 
boiling water and boil 1 minute. Cover with cold water and drain. 
Remove the skins and dry the nuts on a clean cloth. Fry a few at a 
time in olive oil or equal parts of clarified butter and lard, using a 
small deep pan. Turn the nuts constantly in order to brown them 
evenly. Drain, spread on unglazed paper, and sprinkle with fine 
salt. Instead of frying them, the nuts may be dipped in olive oil 
or melted butter, spread in a shallow pan, and browned in the oven. 
They will need occasional stirring to brown them evenly. 



The Preservation of Food 



Foods are spoiled by the action of bacteria, yeast, and mold, 
unless preserved in some way. Any method which keeps those 
organisms inactive or destroys those present and excludes others 
may be used, if it does not injure the food. The common ways of 
preserving are, by cold storage, drying, salting, cooking and seal- 
ing, and by the use of a large proportion of sugar. 

DIRECTIONS FOR CANNING 

Open Kettle Method 
Wash jars and fill with cold water, place them on a rest in a 
deep pan. Surround the jars with warm water; heat gradually 
until the water boils and boil 15 minutes. Rubbers must be dipped 
in hot water, but should not be left in long. Keep jars in boiling 
water until ready for use. Empty them and fill with boiling fruit. 
Pass a silver knife or spoon handle down between the jar and fruit 
to allow bubbles to escape. Fill the jars to overflowing and quickly 
put on the sterilized rubbers and covers. 

Continuous Steaming 

Fill clean glass jars with vegetables or fruits, adding enough 
water or syrup to fill all air spaces. Adjust the rubbers and lids 
but do not fasten them. Place the jars on a rack in a steamer and 
pour in water to half the depth of the jars. Steam from 1^ to 2 
hours and seal immediately. If some of the liquid in the jars has 
evaporated it may be replaced with boiling water before sealing. A 
steamer may be improvised by placing a wooden rack in the bottom 
of a large kettle or wash-boiler with a close fitting cover. This 
method is of advantage in preserving the shape and color of fruits 
and vegetables. 

Intermittent Steaming 

Fill jars and place in a steamer as directed for Continuous 
Steaming. Steam for one hour on each of three successive days. 
Seal immediately after the first steaming. If some of the liquid in 
the jars has evaporated it may be replaced with boiling water be- 
fore sealing. This method is of advantage in canning vegetables 
which are difficult to keep. 

90 



PRESERVATION OF FOOD 91 

CANNED TOMATOES No. I 
Wash, scald and peel the tomatoes. Cut them in pieces and 
cook until soft. Can according to the directions for the Open 
Kettle Method. 

CANNED TOMATOES No. II 
Wash, scald and peel the tomatoes, cutting large ones in halves. 
Can according to the directions for Continuous Steaming. 

STRAINED TOMATOES 

Wash the tomatoes and cut them in quarters without peeling. 
Cook until soft with a little sliced onion if desired. Strain and 
can according to the directions for the Open Kettle Method. 

CANNED BEANS 
Wash the beans and string them. Break them in halves or 
thirds and pack in clean glass jars, adding 2 t. salt to each quart 
jar. Fill with cold water and proceed according to the directions 
for Intermittent Steaming. 

CANNED CORN 

Remove husks and silk from the corn. Cut off the tips of the 
kernels with a sharp knife and scrape out the remaining pulp with 
the back of the knife. Pack in clean glass jars, adding 1J t. salt 
to each quart jar. Fill to overflowing, using a little water if neces- 
sary. Follow the directions for Intermittent Steaming. 

CANNED PEAS 

Shell the peas and pack in clean glass jars, adding 1J t. salt 
to each quart jar. Fill to overflowing with water and proceed 
according to the directions for Intermittent Steaming. 

GRAPE JUICE 
Select ripe grapes, pick over and wash them, and remove from 
the stems. Put in a kettle, crushing them with the hands or a 
wooden potato masher. Simmer 20 minutes, stirring occasionally 
to keep them from sticking. Press through a colander and then 
drain through a jelly bag. Heat the juice to the boiling point; 
add sugar, if desired, and boil a few minutes. If a scum forms, 
remove it, and seal the juice in sterilized bottles. 

CANNED FRUIT 
Fruits may be canned according to the directions given for 
the Open Kettle Method or Continuous Steaming. They will keep 
without sugar but are usually sweetened. Hard fruits should be 



92 HANDBOOK OF RECIPES 

cooked in water until tender before adding the sugar and others 
may be cooked in syrup. For sweet fruits use about one-half as 
much sugar as water and for very sour fruits use equal measures 
of sugar and water. 

NOTES ON MAKING JELLY 

1. Fruits contain a peculiar substance called pectin, which in 
combination with sugar and an acid makes fruit juice jellify. 

2. Fruits that contain both pectin and an acid, such as green 
grapes, currants, plums, sour apples and blackberries, are easily 
jellified. 

3. Fruits that contain pectin but insufficient acid, such as 
sweet apples, peaches and pears, require the addition of an acid 
which may be supplied by lemon juice or sour apples. 

4. To test fruit juice for pectin mix a spoonful of grain 
alcohol with an equal amount of the juice. If it is rich in pectin 
a jelly-like mass will form. If the juice does not respond to the 
test boil it down or add juice from some other fruit known to 
contain pectin. 

5. Fruits for jelly making should be barely ripe or under- 
ripe. 

6. Juice for jelly should be cooked out of the fruit, not simply 
pressed out. 

7. Jelly should be clear, firm, tender and of good color and 
flavor. 

8. Failures in jelly making may be caused by: 

(1.) Too much sugar. 

(2.) Too long boiling. 

(3.) Insufficient acid or pectin. 

(4.) The use of over- ripe fruit. 

DIRECTIONS FOR MAKING JELLY 

Wash the fruit and remove the stems and imperfections. Cut 
large fruit into pieces without removing skins or seeds. If the 
fruit is very juicy, add only enough water to prevent burning, but 
for less juicy fruit use enough water to cover. Cook until the 
fruit is soft, crushing it as it cooks, and drain through a jelly bag 
that has been wrung out of hot water. Use the juice that drips 
through without squeezing to make clear jelly. The remaining 
juice may be left in the pulp, from which an acceptable Fruit 
Butter may be made; or it may be pressed out and kept by itself 
to make cloudy jelly; or more clear juice may be extracted by 



PRESERVATION OF FOOD 93 

adding water to the pulp, cooking and draining again. This process 
may be repeated several times, making clear juice which should be 
reduced by boiling until it responds to the test for pectin. Measure 
the juice and heat three-fourths as much sugar for most jellies. 
Boil the juice 20 minutes and add the sugar. Boil until it "sheets 
off" when dropped from a spoon; or until it thickens a little and 
a skin forms when a few drops are cooled on a plate. As a scum 
forms remove it. Pour into sterilized jelly glasses and when it is 
firm cover with hot paraffin. 

GRAPE JELLY 

Follow the Directions for Making Jelly. If the grapes are 
green, use an equal measure of sugar and juice; if ripe, use three- 
fourths as much sugar as juice. 

CURRANT JELLY 

Follow the Directions for Making Jelly, using an equal measure 
of sugar and juice. 

CURRANT AND RASPBERRY JELLY 

Follow the Directions for Making Jelly, using three-fourths as 
much sugar as juice. 

APPLE OR CRABAPPLE JELLY 

Follow the Directions for Making Jelly, using three-fourths as 
much sugar as juice. Other fruit juice, such as plum or grape, 
may be added to the apple or crabapple juice to improve the color 
and flavor. 

PLUM JELLY 

Follow the Directions for Making Jelly, using three-fourths as 
much sugar as juice. As plum jelly is strong in flavor it is improved 
by the addition of apple juice. 

QUINCE JELLY 

Quince jelly may be made from the whole fruit, or from the 
parings and cores of quinces used for canning. Follow the Direc- 
tions for Making Jelly, using three-fourths as much sugar as juice. 

PRESERVED FRUITS 

Fruits may be preserved in enough sugar to keep without 

sealing but canning is now so easily accomplished that this process 

is not extensively used. From three-fourths to the full weight of 

the fruit in sugar is required. Hard fruits should be cooked until 



94 HANDBOOK OF RECIPES 

nearly tender in water which may be used for the syrup. Make 
a heavy syrup, using one-fourth as much water as sugar. Add 
the fruit and cook till tender. 

FRUIT BUTTER 

Peaches, pears, apples, plums and grapes are used for making 
fruit butter. For peach, pear or apple butter, wash, pare and slice 
the fruit. Cook it in a little water until tender. For grape or 
plum butter wash the fruit, cook in a little water and when soft 
press through a colander. To the pulp add about half as much 
sugar and a little spice if desired. Cook until it thickens, taking 
care not to let it scorch, and seal in sterilized jars. Pulp left after 
extracting part or all of the juice for jelly may be used for fruit 
butter but usually requires the addition of other fruit and spice 
to improve the flavor. 

ORANGE MARMALADE 
3 oranges. Sugar. 

1 lemon. Water. 

Boil the fruit whole for 10 minutes and soak in cold water 
over night. Drain and slice as thin as possible, removing the seeds. 
Add twice as much water as fruit and let it stand over night. Boil 
10 minutes and let it stand until the next morning. Add to the 
mixture an equal measure of sugar and boil until it responds to 
the jelly test. Boiling the fruit whole and soaking over night re- 
duces the bitter flavor. If a bitter marmalade is desired omit that 
process. This amount makes about 8 glasses and takes about 4J 
lbs. of sugar. 

GRAPEFRUIT MARMALADE 

1 grapefruit. 1 lemon. 

1 orange. Sugar. 

Water. 
Wash the fruit and cut it into very thin slices. Add three 
times as much water as fruit and let stand over night. Boil 10 
minutes and let stand over night again. Add to the mixture an 
equal measure of sugar and cook until it responds to the jelly test. 
This will take from 1J to 2 hours and care must be taken not to let 
it scorch. Pour into jars or jelly glasses. 

RHUBARB CONSERVE 

2 oranges. \ lb. shelled nuts. 

3 lb. sugar. Juice of 3 lemons. 

4 c. rhubarb cut into inch pieces. 



PRESERVATION OF FOOD 95 

Wash the rhubarb before cutting it, but do not peel it. Wash 
the oranges and cut off thin strips of the yellow part of the skin. 
Mix the rhubarb, orange juice and pulp, strips of skin, and lemon 
juice with the sugar. Cook slowly, stirring constantly until ready 
to jellify. Add the nuts, and seal in sterilized glasses. 

GRAPE CONSERVE 

2 qt. stemmed grapes. 3 oranges. 
H lb. raisins. \ lb. nuts. 

The grapes for conserve should not be over-ripe. Wash the 
grapes and separate the pulp from the skins. Cook the pulp until 
soft and press through a sieve. Remove pulp and juice from the 
oranges, and add to the grape skins, pulp, and raisins. Measure 
and add an equal amount of sugar. Simmer until ready to jellify; 
add nuts if desired, broken in pieces; and pour into sterilized 
glasses. Cover with melted paraffin. 

CHILI SAUCE 

3 pt. ripe tomatoes, cut 1 tb. salt. 

in pieces. \ t. cloves. 

1 red pepper, finely chopped. 1 t. cinnamon. 

1 onion, finely chopped. 1 t. allspice. 
\ c. sugar. 1 t. nutmeg. 
Vinegar. Bay leaf if desired. 

Peel tomatoes and cut them in pieces. Cook with onion and 
pepper about two hours, or until thick, stirring occasionally to 
prevent scorching. Add remaining ingredients, using as much 
vinegar as necessary to give the desired flavor. Bottle and seal. 

CUCUMBER PICKLES 

2 qts. small cucumbers. 12 small onions. 
Brine. 4 inches stick cinnamon. 
5 c. vinegar and water. 2 small hot peppers. 

f c. sugar or less. 2 tb. mustard seed. 

Select small firm cucumbers as soon after cutting as possible. 
Wash them with a cloth and let them stand over night in a brine 
strong enough to float an egg. Make mixture of about equal parts 
of vinegar and water, varying the proportion according to the 
strength of the vinegar. Add sugar and cucumbers and heat just 
until the color changes. Remove the cucumbers and pack them 
in jars with the remaining ingredients. Heat the vinegar to the 
boiling point, fill the jars and seal. 



INDEX 



Page 

Abbreviations, Table of 4 

Angel Cake 65 

Apple Compote 7 

Apple Dumplings 72 

Apple Fritters 70 

Apple Jelly 93 

Apple Meringue 80 

Apple Pie 77 

Apple Sauce 6 

Apple Sauce, Green 6 

Apple Tapioca 80 

Apples, Baked 7 

Apples, Scalloped 79 

Apples, Steamed 7 

Apricot Jelly 84 

Apricot and Rice Pudding 79 

Apricots, Stewed 8 

Asparagus 23 

Bacon 42 

Bacon and Liver 42 

Baked Beans 26 

Baked Brown Bread 59 

Baked Corn 21 

Baked Custard 81 

Baked Fish 44 

Baned Hash 38 

Baked Indian Pudding 78 

Baked Lentils 27 

Baked Potatoes 18 

Baked Potatoes, Stuffed 18 

Baked Spaghetti 14 

Baked Sweet Potatoes 18 

Baked Squash 19 

Baking Powder 56 

Baking Powder Biscuit 58 

Banana Fritters 70 

Banana Salad 54 

Bean Croquettes 27 

Bean Loaf 27 

Bean Soup 54 

Beans, Boston Baked 26 

Beans, Canned 91 

Beans, Creamed Lima 26 

Beans, Green 26 

Beans, Green with Meat 26 

Beans with Bacon 27 

Beef, Browned, Creamed Dried.... 38 

Beef Cakes, Broiled 35 

Beef Chart 34 

Beef, Creamed Dried 38 

Beef, Cuts of 34 

Beef Loaf 37 

Beef, Notes on 34 

Beef, Roast 36 

Beef Stew 37 

Beef or Veal Rolls 36 

Beet Greens 26 

Beet Relish 26 

Beets, Buttered 25 

Beets, Pickled 25 

Beverages 8 

Biscuit, Baking Powder 58 



Page 

Biscuit, Cheese 58 

Biscuit, Drop 58 

Boiled Cabbage 22 

Boiled Coffee 9 

Boiled Frosting 67 

Boiled Macaroni 14 

Boiled Onions 22 

Boiled Potatoes 16 

Boiled Rice 11 

Boiled Spaghetti 14 

Bouillon 49 

Bread, Baked Brown 59 

Bread Crumbs 62 

Bread, Freshened 62 

Bread, Graham (Yeast) 61 

Bread, Notes on 59 

Bread, Nut No. 1 59 

Bread, Nut No. II 59 

Bread Pudding 78 

Bread, Steamed Brown 59 

Bread Sticks 62 

Bread, White 60 

Bread, Whole Wheat (Yeast) 61 

Broiled Steak 35 

Browned Parsnips 19 

Butter, Drawn 45 

Butter, Lemon 35 

Buttered Peas 20 

Cabbage, Boiled 22 

Cabbage, Scalloped 22 

Cabbage, Stuffed 22 

Cake, Angel 65 

Cake, Chocolate 67 

Cake, Gold 67 

Cake, Hot Water Sponge 65 

Cake, Notes on Making 63 

Cake, Nut 67 

Cake, Plain 66 

Cake, Sour Cream 66 

Cake, Spice 67 

Cake, Sponge No. 1 64 

Cake, Sponge No. II 64 

Cake, Washington Cream 70 

Cake, Uses of Stale 64 

Cake, White 66 

Cakes, Drop 72 

Candied Sweet Potatoes 19 

Candy, Notes on Making 87 

Canned Beans 91 

Canned Corn 91 

Canned Fruit 91 

Canned Peas 91 

Canned Tomatoes No. 1 91 

Canned Tomatoes No. II 91 

Canning, Continuous Steaming ... 90 

Canning, Directions for 90 

Canning, Intermittent Steaming . . 90 

Canning, Open Kettle Method 90 

Caramel Syrup 13 

Caramels, Chocolate 89 

Caramels, Vanilla 89 

Carbohydrates, Notes on 3 



97 



INDEX— Continued 



Page 

Carrots 20 

Carrots and Peas 20 

Cauliflower 22 

Celery, Creamed 23 

Celery Soup, Cream of 50 

Cereal with. Fruit 13 

Cereals, Notes on 10 

Cereals, Time Table for Cooking.. 10 

Charlotte, Fruit 85 

Charlotte, Orange 84 

Charlotte Russe 84 

Chart of Beef 34 

Chart of Mutton 41 

Chart of Pork 42 

Chart of Veal 39 

Cheese Biscuit 58 

Cheese, Cottage 29 

Cheese Fondue 30 

Cheese, Macaroni and 14 

Cheese, Rice and 12 

Cheese, Scalloped 30 

Cheese, Sweet Milk 29 

Cheese Wafers 30 

Chicken, Fried 44 

Chicken Patties 44 

Chicken, Roast 43 

Chicken, Stewed 44 

Chicken, To Dress and Clean 43 

Chili Sauce 95 

Chocolate Bread Pudding 78 

Chocolate Cake 67 

Chocolate Caramels 89 

Chocolate Cream Filling 68 

Chocolate Creams 88 

Chocolate, Iced 10 

Chocolate Junket 29 

Chocolate Frosting No. 1 68 

Chocolate Frosting No. II 68 

Chocolate Fudge 89 

Chocolate, Hot 9 

Chocolate, Notes on 9 

Chops, Pan Broiled 35 

Classification of Vegetables 15 

Cobbler, Peach 75 

Cocoa 9 

Cocoa, Notes on 9 

Coffee, Boiled 9 

Coffee Cleared with Egg 9 

Coffee, Notes on 8 

Codfish Balls 47 

Codfish, Creamed 46 

Cole Slaw 53 

Conserve, Grape 95 

Conserve, Rhubarb 94 

Cooked Salad Dressing No. 1 51 

Cooked Salad Dressing No. II 51 

Cookies, Molasses 71 

Cookies, Sugar 72 

Cooking, Methods of 4 

Cooking, Reasons for 4 

Corn, Baked 21 

Corn Bread 58 



Page 

Corn, Canned 91 

Corn Meal Mush 11 

Corn Oysters 21 

Corn, Scalloped 21 

Corn, iStewed 20 

Cornstarch Custard 82 

Cornstarch Meringue 82 

Cornstarch Mold 82 

Cornstarch Mold, Chocolate 82 

Cottage Cheese 29 

Cottage Pudding 74 

Crabapple Jelly 93 

Cranberry Jelly 8 

Cranberry Sauce 7 

Cream Cake, Washington 70 

Cream of Celery Soup 50 

Cream of Corn Soup 50 

Cream of Pea Soup 50 

Cream of Potato Soup 50 

Cream of Tomato Soup 49 

Cream Filling 68 

Cream Filling, Chocolate 68 

Cream Puffs 70 

Creamed Celery 23 

Creamed Fish 45 

Creamed Lima Beans 26 

Creamed Oysters 48 

Creamed Peas 20 

Creamed Potatoes 16 

Creamed Potatoes (Quick Method) 17 
Creamed Potatoes (Onion Flavor) . 17 

Creamed Turnips 20 

Creamed Salsify 21 

Creamy Omelet 32 

Croquettes, Bean or Lentil 27 

Croquettes, Potato 16 

Croquettes, Rice 12 

Croquettes, Salmon 46 

Croquettes, Veal 40 

Croutons 49 

Crumbs, To Prepare 62 

Cucumber and Tomato Salad 53 

Cucumber Pickles 95 

Currant and Raspberry Jelly 93 

Custard, Cornstarch 82 

Custard, Baked 81 

Custara Pie 77 

Custard, Soft 81 

Cutlets, Veal 40 

Cuts of Beef 34 

Cuts of Mutton 41 

Cuts of Pork 42 

Cuts of Veal 39 

Dates, Stuffed 88 

Dish Towels, Care of 5 

Dish Washing, Rules for 5 

Double Boiler, Notes on 5 

Doughnuts 69 

Drawn Butter Sauce 45 

Dressed Lettuce 53 

Dressing 45 

Dressing, Cooked Salad, No. 1 51 



98 



INDEX— Continued 



Page 

Dressing, Cooked Salad, No. II 51 

Dressing, French 52 

Dressing, Mayonnaise 52 

Dressing, Quick Mayonnaise 52 

Dried Beef, Creamed 38 

Dried Beef, Browned Creamed ... 38 

Drop Biscuit 58 

Drop Cakes 72 

Dumplings 37 

Dumplings, Apple 72 

Dumplings, Peach 72 

Dutch Apple Cake 73 

Eclairs 70 

Egg-plant, Fried 23 

Egg-plant, Stuffed 24 

Eggs, Notes on 31 

Eggs, Goldenrod 33 

Eggs, Hard Cooked 31 

Eggs in a Nest 33 

Eggs, Poached 32 

Eggs, Scrambled 32 

Eggs, Shirred 34 

Eggs, Soft Cooked 31 

Eggs, Stuued 33 

Eggs, Points on Using 31 

Fats, Notes on 3 

Fat-proof Coating 40 

Filling, Cream 68 

Filling, Chocolate Cream 68 

Filling for Sandwiches 54 

Fish, Baked 44 

Fish, Creamed 45 

Fish, Fried 45 

Fish, Scalloped 45 

I ish, Selection of 44 

Floating Island 82 

Flour Mixtures 55 

Foamy Omelet 32 

Fondant 88 

Food, Definition and Classification 3 

Food, Preservation of 90 

Food, Uses of 3 

Freezing, Directions for 85 

French Dressing 52 

French Fried Potatoes 18 

French Toast 63 

Freshened Bread 62 

Fried Chicken 44 

Fried Egg-plant 23 

Fried Fish 45 

Fried Mush 1* 

Fried Oysters 48 

Fritter Batter 69 

Fritters, Apple ™ 

Fritters, r>anana ™ 

Frosting, Boiled 67 

Frosting, Chocolate, No. I o» 

Frosting, Chocolate, No. II 68 

Frosting Made with Yolks 68 

Frosting, Quick 68 

Frozen Desserts 85 

Fruit Butter 94 



Page 

Fruit, Canned 91 

Fruit Charlotte 85 

Fruit Gelatin 83 

Fruit Mousse 86 

Fruit, Preserved 93 

Fruit Pudding, Steamed 75 

Fruit Salad 54 

Fruit Sauce 74 

Fudge, Chocolate 89 

Gelatin, Fruit 83 

Gelatin, Notes on 83 

Gingerbread 71 

Gingerbread, Sour Milk 71 

Gingersnaps 71 

Glazed Sweet Potatoes 19 

Gold Cake 67 

Goldenrod Eggs 33 

Graham Bread 61 

Granulated Wheat 11 

Grape Conserve 95 

Grapefruit Marmalade 94 

Grape Jelly 93 

Grape Juice 91 

Gravy 37 

Gravy, Roast Beef 36 

Green Apple Sauce 6 

Green Beans 26 

Green Beans with Meat 26 

Green Pepper Omelet 33 

Greens, Beet 26 

Griddle Cakes 56 

Griddle Cakes, Bread 57 

Hard Cooked Eggs 31 

Hard Sauce 73 

Hash, Baked 38 

Hominy 13 

Hominy Cakes 13 

Hot Chocolate 9 

Hot Water Sponge Cake 65 

Ice Cream, Chocolate 86 

Ice Cream, Fruit 86 

Ice Cream, Junket 86 

Ice Cream, Vanilla 86 

Ice, Demon 85 

Iced Chocolate " 10 

Iced Tea 10 

Jelly, Apple or Crabapple »* 

Jelly, Apricot • • 84 

Jelly, Currant and Rasr-berry 93 

Jelly, Directions for Making 92 

Jelly, Grape »* 

Jelly, Lemon °J 

Jelly, Notes on Making ^ 

Jelly, Plum J* 

Jelly, Quince y6 

Jelly Roll II 

Junket ;* 

Junket, Chocolate ^ 

Junket Ice Cream °J 

Lamb, Roast ; j 

Lamb, Stewed with Rice 41 

Laying the Table b 



99 



INDEX— Continued 



Page 

Leavening Agents 55 

Lemonade 10 

Lemon Butter 35 

Lemon Ice 85 

Lemon Pie 76 

Lemon Sauce 73 

Lemon Sherbet 85 

Lentils, Baked 27 

Lentil Croquettes 27 

Lentil Loaf 27 

Lettuce, Dressed 53 

Lima Beans, Creamed 26 

Liver and Bacon 42 

Loaf, Bean or Lentil 27 

Loaf, Beef 37 

Loaf, Salmon 46 

Loaf, \ eai 40 

Lyonnaise Potatoes 17 

Macaroni, Boiled 14 

Macaroni and Cheese 14 

Marmalade, Grapefruit 94 

Marmalade, Orange 94 

Mashed Potatoes 16 

Mashed Turnips 19 

Mayonnaise 52 

Mayonnaise, Quick 52 

Meat 34 

Meat, Care of 34 

Meat Pie 38 

Meat, Scalloped 39 

Meat Souffle 39 

Meat, Minced on Toast 39 

Meringue 76 

Meringue, Apple 80 

Meringue, Cornstarch 82 

Methods of Cooking 4 

Milk, Care of 28 

Milk, Notes on 28 

Milk Sherbet 85 

Milk Toast 62 

Minced Meat on Toast 39 

Mineral Matter, Notes on 3 

Mint Sauce 41 

Mint Wafers 88 

Molasses Cookies 71 

Molasses Taffy 87 

Mold, Cornstarch 82 

Mold, Chocolate Cornstarch 82 

Mousse, Fruit 86 

Muffins 57 

Muffins, Corn Meal 58 

Muffins, Graham 58 

Muffins, Raised 61 

Muffins, Whole Wheat 58 

Mush, Corn Meal 11 

Mush, Sauted or Fried 13 

Mutton Chart 41 

Mutton, Cuts of 41 

Mutton, Notes on 40 

Mutton with Rice 41 

Mutton, Roast 41 

Notes on Making Bread 59 



Page 

Notes on Making Cake 63 

Notes on Making Candy 87 

Notes on Making Jelly 92 

Notes on Preservation of Food. ... 90 

Noodles 69 

Nut Bread No. 1 59 

Nut Bread No. II 59 

Nut Brittle 88 

Nut Cake 67 

Nuts, Salted 89 

Oats, Rolled 11 

Omelet, Creamy 32 

Omelet, Fancy bo 

Omelet, Foamy 32 

Omelet, Green Pepper 33 

Omelet, Spanish 33 

Onions, Boiled 22 

Onions, Stuffed 23 

Orange Charlotte 84 

Orange Marmalade 94 

Orange Sauce 73 

Orange Shortcake 75 

Oven Tests 55 

Oyster Patties 48 

Oyster Soup 47 

Oysters, To Clean 47 

Oysters, Creamed 48 

Oysters, Fried 48 

Oysters, Panned 47 

Oysters, Scalloped 47 

Pan-broiled Chops 35 

Pan-broiled Steak 35 

Panned Potatoes (Quick Method) . 17 
Parker House Rolls (See Rolls)... 61 

Parsnips. Browned 19 

Patties, Chicken or Veal 44 

Patties, Oyster 48 

Patties. Pea 20 

Patty Shells 78 

Peach Cobbler 75 

Peach Dumplings 72 

Peas, Buttered 20 

Peas, Canned 91 

Peas, Creamed 20 

Peas and Carrots 20 

Peppers, Stuffed 25 

Pickled Beets 25 

Pickles, Cucumber 95 

Pie, Apple 77 

Pie Crust 76 

Pie, Custard 77 

Pie, Lemon 76 

Pie, Meat 38 

Pie, Pumpkin 77 

Pie, Rhubarb 77 

Plain Cake 66 

Plum Jelly 93 

Poached Eggs 32 

Popovers 57 

Pork Chart 42 

Pork, Cuts of • • 42 

Pork, Notes on 42 



100 



INDEX— Continued 



Page 

Pork Roast 42 

Potato Cakes 16 

Potato Chips 18 

Potato Croquettes 16 

Potato Salad 53 

Potatoes, Baked 18 

Potatoes, Boiled 16 

Potatoes, Creamed 16 

Potatoes, Creamed (Quick Method) 17 

Potatoes, Creamed (Onion Flavor) 17 

Potatoes, French Fried 18 

Potatoes, Glazed Sweet . . 19 

Potatoes, Lyonnaise 17 

Potatoes, Mashed . m . 16 

Potatoes, Panned (Quick Method)*. 17 

Potatoes, Roasted with Meat 18 

Potatoes, Sauted 17 

Potatoes, Scalloped 18 

Potatoes, Stuffed Baked 18 

Potatoes, Sweet, Baked 18 

Potatoes, cweet, Sauted 19 

Pot Roast 36 

Preservation of Foods 90 

Preserved Fruits 93 

Protein 3 

Prune Pudding 81 

Prune Whip 81 

Prunes, Stewed : . . . . 8 

Pudding, Apple Tapioca 80 

Pudding, Baked Indian 78 

Pudding, Bread 78 

Pudding, Chocolate Bread 78 

Pudding, Cottage 74 

Pudding, Creamy Rice 79 

Pudding, Prune 81 

Pudding, Rhubarb 80 

Pudding, Rice 79 

Pudding, Rice and Apricot 19 

Pudding, Snow 84 

Pudding, Steamed Fruit 75 

Pudding, Suet 75 

Pudding, Tapioca Cream 80 

Quick Frosting 68 

Quick Mayonnaise 52 

Quince Jelly 93 

Raised Muffins 61 

Raisin Sauce 73 

Refrigerator 5 

Rhubarb. Baked 7 

Rhubarb Conserve 94 

Rhubarb Pie 77 

Rhubarb Pudding 80 

Rhubarb Sauce 7 

Rice and Apricot Pudding 79 

Rice, Boiled 11 

Rice Cakes 13 

Rice and Cheese 12 

Rice Croquettes 12 

Rice with Mutton 41 

Rice Pudding 79 

Rice Pudding. Creamy 79 

Rice, .^earned 11 



Page 

Rice, Timbales 12 

Roast Beef. 36 

Roast Beet Gravy 36 

Roast Chicken 43 

Roast Lamb or Mutton 41 

Roast Pork 42 

Rolled Oats 11 

Rolls 61 

Rolls. Parker House (See Rolls).. 61 

Salad, Banana 54 

Salad, Cabbage (See Cole Slaw).. 53 

Salad, Cucumber and Tomato 53 

Salad, Dressed Lettuce 53 

Salad Dressing, Cooked, No. T 51 

Salad Dressing, Cooked, No. II.... 51 

Salad Dressing,- French 52 

Salad Dressing, Mayonnaise 52 

Salad uressing, Whipped Cream.. 52 

Salad, Fruit 54 

Salad, Notes on 51 

Salad, Potato 53 

Salad, Tomato Jelly 53 

Salmon Loaf 46 

Salmon Croquettes 46 

Salmon Sauce 46 

Salmon, Scalloped (See Fish) 45 

Salsify, Cakes 22 

Salsify Creamed 21 

Salted Nuts 89 

Sandwich Fillings 54 

Sandwiches, Notes on 54 

Sauce, Chili 95 

Sauce, Drawn Butter 45 

Sauce, Fruit 74 

Sauce, Hard 73 

Sauce, Lemon 73 

Sauce, Lemon Butter 35 

Sauce, Mint 41 

Sauce, Orange 73 

Sauce, Raisin 73 

Sauce, Salmon 46 

Sauce, Tomato 14 

Sauce, Vanilla 74 

Sauce, White 28 

Sauted or Fried Mush 13 

Sauted Potatoes 17 

Sauted Sweet Potatoes 19 

Sauted Tomatoes 24 

Scalloped Apples 79 

Scalloped Cabbage 22 

Scalloped Cheese 30 

Scalloped Corn 21 

Scalloped Fish 45 

Scalloped Meat 39 

Scalloped Oysters 47 

Scalloped Potatoes 18 

Scalloped Salmon (See Fish) 45 

Scalloped Tomatoes 24 

Scrambled Eggs 32 

Selection of Fish 44 

Serving, Rules for 6 

Sherbet, Lemon 85 



101 



INDEX— Continued 



Page 

Sherbet, Milk 85 

Shirred Eggs 34 

Shortcake, Orange 75 

Shortcake, Strawberry 74 

Sink, Care of 5 

Slaw, Cole 53 

Smothered Steak 35 

Snow Balls 74 

Snow Pudding 84 

Soft Cooked Eggs 31 

Soft Custard ". 81 

Soup, Bean 50 

Soup, Cream of Celery 50 

Soup, Cream of Corn 50 

Soup, Cream of Pea 50 

Soup, Cream of Potato 50 

Soup, Cream of Tomato 49 

Soup, Notes on 48 

Soup, Oyster 47 

Soup Stock 48 

Soup, Tomato 49 

Soup, Vegetable 49 

Sour Cream Cake 66 

Spaghetti, Baked 14 

Spaghetti, Boiled 14 

Spanish Omelet 33 

Spanish Toast 63 

Spinach 23 

Spice Cake 67 

Sponge Cake, Hot Water 65 

Sponge Cake, No. 1 64 

Sponge Cake, No. II 64 

Squash, Baked 19 

Squash, Steamed Winter 19 

Stale Cake. Uses of 64 

Steak, Broiled 35 

Steak, Pan-broiled 35 

Steak, Smothered 35 

Steamed Brown Bread 59 

Steamed Fruit Pudding 75 

Steamed Rice 11 

Steaming, Continuous 90 

Steaming, Intermittent 90 

Stewed Apricots 8 

Stewed Corn 20 

Stewed Chicken 44 

Stewed Lamb or Mutton with Rice 41 

Stewed Prunes 8 

Stewed Tomatoes 24 

Strained Tomatoes 91 

Strawberry Shortcake 74 

Stuffed Cabbage 22 

Stuffed Dates 88 

Stuffed Egg-plant 24 

Stuffed Eggs 33 

Stuffed Peppers * 25 

Stuffed Tomatoes 25 

Succotash 21 

Sugar Cookies 72 

Sweet Milk Cheese 29 

Sweet Potatoes, Baked 18 



Page 

Sweet Potatoes, Glazed or Candied 19 

Sweet Potatoes, Sauted 19 

Syrup, Caramel 13 

Syrup, Tests for 87 

Table, Laying of 6 

Tapioca, Apple 80 

Tapioca Cream 80 

Tea 10 

Tea, Iced 10 

Tea, Notes on 8 

Tests for Syrup 87 

Timbale Cases 69 

Timbales, Rice 12 

Time Table for Boiling Vegetables 15 
Time Table for Cooking Cereals.. 10 

Toast 62 

Toast, Cream 63 

Toast, French . . 63 

Toast, Milk 62 

Toast, Spanish 63 

Tomato and Cucumber Salad 53 

Tomato Jelly Salad 53 

Tomato Sauce 14 

Tomato Soup 49 

Tomato Soup, Cream of 49 

Tomatoes, Canned No. 1 91 

Tomatoes, Canned No. II 91 

Tomatoes, Sauted 24 

Tomatoes, iScalloped 24 

Tomatoes, Stewed 24 

Tomatoes, Strained 91 

Tomatoes, Stuffed 25 

Turnips, Creamed 20 

Turnips, Mashed 19 

Vanilla Caramels 89 

Vanilla Sauce 74 

Veal Chart 39 

Veal Croquettes 40 

Veal Cutlets 40 

Veal, Cuts of 39 

Veal Loaf 40 

Veal, Notes on 40 

Veal Patties 44 

Veal Rolls 36 

Vegetable Soup 49 

Vegetables, Classification of 15 

Vegetables, Time Table for Boiling 15 

Wafers, Cheese 30 

Waffles 57 

Washing Dishes, Rules for ....... . 5 

Washington Cream Cake 70 

Weights and Measures 4 

Welsh Rarebit 30 

Wheat, Granulated 11 

Whipped Cream Salad Dressing... 52 

White Bread 60 

White Cake 66 

White Sauce 28 

Whole Wheat Bread 61 

Yeast Bread, Notes on Making. ... 59 
Yeast, Notes on 56 



102 



LIBRARY 0F 




